I had broad beans and zucchini. Outside, a pot full of mint that was threatening to take over the entire courtyard if I was to let it. Cream that had been sitting on it’s lonesome for far too long and a little fetta that really, really needed sorting out.
What to make, what to make?
Creamy Mint and Broad Beans
A couple of good slugs of olive oil
pop some some new season diced garlic in
some grated zucchini
as many double peeled broad beans as you could be bothered
cook it down until soft
add a few good slurps of cream
salt and pepper to taste
then add some roughly chopped mint
and serve with brown rice or spaghetti
Eat with gusto