Jamie Magazine
By Laura Fyfe
Ingredients
300g broad beans (podded weight)
3 tablespoons crème fraîche
½ a lemon
1 tablespoon fresh dill
flatbreads, pitta bread or chunky bread
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.
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