• Broad bean bruschetta

    This is one of our favourite ways to enjoy broad beans. In addition, we think it’s a great alternative to avocados, avoiding the journey halfway around the world to get to the table. A bunch of broad beans, the more the better (if you’ve not got enough, add a few peas) A handful of fresh mint, chopped A little olive oil A small piece of finely preserved lemon (or a dash of lemon juice, a little grated lemon peel and a pinch of salt) Black pepper Sliced sourdough bread, lightly toasted Garlic clove, divided lengthwise A little grated parmesan cheese (alternatively roasted seeds or mint as a vegan alternative) Cook…

  • Pesto from carrot tops

    Here’s an improvised pesto that we made today when we proudly picked our first small carrots for the season. First, we munched our way through the wonderfully sweet and aromatic roots. Next, we took the tops and added these other ingredients to the food processor: A bunch of carrot tops A small handful of hazelnuts (roasted if you have time) A small clove of garlic (optional) About 1-2 cm preserved lemon peel and “liquid salt” from the lemons to taste (can use ordinary lemon juice or grated rind and a little salt) A piece of Parmesan cheese (can be excluded for vegan option) Some olive oil A splash of water…