Recipe of the Week Broad Bean and Pea Pate

This pate will be lovely served by itself on crackers or toast. Alternatively spread some soft goats cheese on some sourdough bread and smear the pate on top.

This pate will be lovely served by itself on crackers or toast. Alternatively spread some soft goats cheese on some sourdough bread and smear the pate on top.  Serves 4.

 

Ingredients:

 

  • 300g fresh podded broad beans
  • 300g fresh podded peas
  • 4 tablespoons olive oil
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic
  • Zest of 2 lemons and their juice 

 

Tip the peas and beans in to a large pan of boiling water and cook for 3 minutes.  Drain, cool under cold water and then drain again.  Heat the olive oil in a pan and then add the garlic - cook for 3 minutes and then cool.  Whizz the peas, beans and lemon zest in a blender and then add the garlicy oil.  Add the garlic cloves, lemon juice and the tbsp of extra-virgin olive oil and whizz again until smooth.