the invisible cookbook

Hello…

Well, I made it. I am on the other side of something quite big, something that has kept me rather distracted from myself and all the other things I have wanted to do for the past two years. I have finished my masters! And there is a very peaceful knowledge that time is now on my side. It belongs to me again. This is nice. Well very nice actually. Overwhelmingly fantastic!

So here I am with some space, to do something for myself, slowly and how ever I want to. Thats a lovely feeling.

The garden is caught between winter and summer and remains positively neglected and wild. But, this is not so bad, because I know that it doesn’t have to be that way.

Its wonderful to know I can now spend more time taming broad beans, if thats what I want to do. But perhaps more importantly, more time nourishing my wicked taste for very fine delicious things.

Thanks to a very delicious breakfast eaten here and to Jamie Oliver for the idea for this recipe.

Smashed Broad Beans and Peas

2 cups fresh podded broad beans
1 cup fresh podded peas
a decent handful of fresh mint
a decent couple of splashes of olive oil
juice of one lemon
about 1/4 of a garlic clove crushed
Salt and pepper to taste

Cook the peas and beans in boiling water for no more than two minutes, drain and rinse in cold water immediately. Pull the outer skin of each podded broad bean – and puree all ingredients together.

Its that easy

Serve on toast with a poached egg and a smattering of finely grated pecorino.