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Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Ingredients
Method
Bring a large pan of water to the boil. Add the broad beans and cook until tender. Drain and refresh in iced water.
Blitz the broad beans, crème fraîche and a little seasoning together in a food processor.
Put in a bowl and squeeze in the lemon juice. Pick, finely chop and stir through the dill, then serve with bread, ideally warmed.