On Sunday I made Sheldon and I a snack with the left over broad beans from
when we were in Dorset. It was quick and easy to make and super good.
Pod the broad beans. Boil them for a bit. Skin them. Roughly chop. Add chopped red chilli, mint, lemon juice and a bit of olive oil.
Slice up a baguette, rub a bit of garlic on top of each slice and grill it for a bit in the oven.
Ta-daa, you’re done.
Alice showed me how you can fry up the skins with a bit of olive oil, chilli and garlic and
eat those as a snack as well. Can’t tell you how more-ish they are.