(Serves 6)


300g frozen broad beans

2 shallots, finely chopped

2 tbs olive oil

1 clove garlic, crushed

6 mint leaves

3 muffins/scones/rolls

4 tbs creme fraiche

25g wensleydale cheese, crumbled

fresh rocket leaves, to serve



Simmer the beans gently in boiling water for 5 minutes, or until tender. Drain well. Saute the shallots in the oil over a medium heat for 5 minutes, until soft, then add the garlic and cook for 2 minutes over a low heat. Put in a bowl with the beans and mint, then blitz with a hand-held blender. Toast the muffins and spread on the broad bean puree. Add a dollop of creme fraiche and a sprinkling of the cheese. Season with black pepper and serve garnished with rocket. *ASDA Magazine April 2015*


Nutritional information:

Per serving: calories 172; Fat 6.2g; Sat fat 1.6g; Sugar 2.3g; Salt 0.42g

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