Broad Bean and Pancetta Puree

Makes 4 Ramekins
Prep Time 10 mins
Cooking Time 20 mins
Ingredients

• 737g/26oz Organic Broad beans
• Large potato 387g/14oz approx
• 1 Tbsp extra virgin olive oil
• 1 Garlic clove, crushed
• 78g/2.75oz Chopped pancetta or organic bacon
• 70g/2.5oz Organic Parmesan cheese, grated

Method

• I cooked the beans and potatoes in the morning to save time later, if you’re ready to cook the puree don’t plunge into cold water
• Pod the broad beans and cook in boiling water for 5 minutes
• Drain and plunge into cold water to halt the cooking
• When cool enough to handle, use your nail to split the outer case and squeeze the bean, the dark green inner bean will pop out
• Put in a dish and leave to one side
• Peel the potato and cut into small chunks
• Cook in boiling water until al dente
• Drain and plunge into cold water
• Fry the pancetta in a non stick pan, until crispy, drain off any excess fat
• When you’re ready to cook, mash the beans and potato together
• Stir in the crushed garlic, olive oil, pancetta and most of the cheese, leave a little to sprinkle on top
• Divide the mixture between the ramekins
• Sprinkle the remaining cheese on top
• Bake in a hot oven Gas mark7/220°C/425°F for approx 20 minutes, until cheese has browned

Equipment

• Small saucepan
• Frying pan or wok
• 4 Ramekins

Shopping List

• 737g/26oz Organic Broad beans
• Large potato 387g/14oz approx
• 1 Tbsp extra virgin olive oil
• 1 Garlic clove
• 78g/2.75oz Chopped pancetta or bacon
• 70g/2.5oz Parmesan cheese