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A yummy dip with ingredients fresh from the garden – perfect served with flatbread or raw veggies.

Broad bean dip. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Broad beans, garlic, lemon, mixed soft-leaved herbs
Season: Spring

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Put a saucepan of water on to boil.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Pod the broad beans.

  • 4. Boil the beans in water for 5 minutes, until tender.

  • 5. Drain and peel the cooked beans.

  • 6. Add the beans to the mortar with the lemon juice, herbs, garlic, oil and a pinch of salt and pepper. Pound to a smooth paste with the pestle.

  • 7. Taste for salt and pepper and season if necessary.

  • 8. Using the spatula, scrape the dip into the serving bowl.

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