• 300g/10½oz broad beans

  • 150g/6oz cream

  • salt and fresh groud pepper

  • pinch sugar

  • 1 tsp garlic, finely chopped

  • 1 tbsp fresh oregano, chopped

  • 1 tsp ground cumin

  • 150ml/¼ pint extra virgin olive oil

  • spring onions, to garnish

  • chilli powder, to garnish

  • ground cumin, to garnish


  • 1.

    Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.

  • 2.

    Add some cream, salt, pepper and a hint of sugar.

  • 3.

    Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.

  • 4.

    Garnish with spring onions, chilli powder, ground cumin and olive oil.

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