Broad bean purée

Serves 4 400g shelled broad beans sourdough bread 2 tbsp extra virgin olive oil, plus extra to drizzle 2 tbsp natural yoghurt 3 sprigs mint, plus extra for garnish 1 lemon sea salt and black pepper

Preheat a grill or griddle pan. Simmer the broad beans in a saucepan of boiling water for 3-4 mins, until just cooked. Refresh with cold water and drain. Brush both sides of the desired number of sourdough bread slices with half of the oil then griddle or grill for 1-2 mins on each side. Set aside. In a large bowl, mash the beans lightly, adding the remaining olive oil and the yoghurt. Chop the mint into thin slices and zest the lemon, then add both to the mix. Squeeze in the juice of half the lemon and season. Top the bread slices with the mixture and divide between four plates. Sprinkle with the extra mint, then drizzle with the extra oil. Serve. This can also be served as an accompaniment to gammon and egg or lamb cutlets.