NEIL'S RECIPES: TOASTED SOURDOUGH WITH CRUSHED BROAD BEANS AND PEAS

by Cafe St Honoré in


My sous chef Joe created this lovely dish. It sells well and is so easy to make. The sweetness of the beans and peas, with the richness of the crowdie cheese with the tang of mint makes it a perfect starter, canapé or supper dish. I love using organic olive oil with this and a tiny squeeze of lemon to enhance all the flavours. And don’t forget the colourful, peppery radish!

Image: Paul Johnston, Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4

INGREDIENTS

4 slices of good sourdough

500g broad beans in their pods

500g peas in the pod

4 tablespoons Katy Rodgers Crowdie

4 radishes, I like the French Breakfast variety

A small handful of mint

4 tablespoons extra-virgin olive oil

Good salt and pepper to taste

METHOD

Firstly, remove the broad beans and peas from their pods (discard the pods in a compost heap!). Blanch in a pot of boiling, salted water for a couple of minutes until they are tender, then gently refresh them under running cold water.

Place them into a food processor and blitz with half the olive oil, and some salt and pepper to taste. Aim for a pâté consistency - you may need to add a splash of water to help it to blitz.

Scrape the mix into a bowl. Rip half of the mint rip leaves and add to the mix. Taste and season as desired.

Toast the sourdough and top each slice with some of the bean and pea mix. Add dots of crowdie over the top, along with some slices of radish and a few sprigs of mint. Drizzle with the remaining oil and serve.