350 g (12 oz) shelled broad beans
approx. 175 g (6 oz) cream cheese
salt and freshly ground black pepper
sprigs of mint
1. If the beans are old, remove the skins either before or after cooking.
2. Boil lightly in salted water until tender.
3. Mash or put through a vegetable mill with enough cream cheese to make a thick paste.
4. Season with salt and pepper.
5. Press into individual dishes and garnish each with a sprig of mint.
6. Serve with triangles of wholewheat toast.
