Toast#2 Spring peas, broad beans & flowers Serves 4
Full of the things that shine in spring.*
100ml extra virgin olive oil 350g podded broad beans and peas Handful of parsley, stalks and all, finely chopped Handful of mint, leaves picked, finely chopped 2 garlic cloves, crushed 2 dried chillies ½ lemon 4–8 slices of sourdough to serve Lemon Ricotta Edible flowers
Cook’s note You can now buy edible flowers at the supermarket, usually stocked alongside the fresh herbs.
1 Heat 80ml of the olive oil in a heavy-based frying pan over a low heat. Add the broad beans, peas and a pinch of salt and pepper. Fry for about 10 mins.
2 Grind the parsley, mint, garlic and chilli with the remaining oil to a paste using a pestle and mortar. Add to the pan with the veg and fry for 2–3 mins. Remove from heat and add a squeeze of lemon juice.
3 Boil the eggs for 6 mins and toast the bread.
4 To serve, peel and halve the eggs, spoon the broad bean mix on the toast, then top with the eggs, a squeeze of lemon, some ricotta, a pinch of salt and freshly ground or cracked black pepper, and a scattering of flowers.