Beans on toast

Serves 4

Ingredients

240g podded broad beans

160g podded garden peas

60ml vegetable stock

10g fresh mint, finely sliced

15g unsalted butter

4 slices of sourdough bread

4 slices of black pudding

4 large free-range hens’ eggs

Splash of vinegar

Salt Pepper

Pea shoots

Method

First prep the broad beans by blanching in salted boiling water for 1 min then transfer immediately to iced water. Pinch the beans with your thumb and forefinger and squeeze the beans out of their grey skin.

Turn your grill on to high.

Place the beans and peas in a small pan along with the vegetable stock and mint. Heat rapidly until the stock has reduced by at least half before removing from the heat. Add the butter, a generous pinch of salt and pepper and crush with a fork and then keep this warm to one side until later.

Fill a large pan with water, bring it to the boil and add a good splash of vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 mins. Remove with a slotted spoon and drain on some kitchen towel.

While the eggs poach, toast your bread and place the black pudding under the grill for 3-4 mins turning halfway. To plate, place the toast in the centre of your plate and split the bean mixture between the plates, top each piece of toast with a poached egg your black pudding (cut into 3) and a few pea shoots to finish.