Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.
Add some cream, salt, pepper and a hint of sugar.
Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.
Garnish with spring onions, chilli powder, ground cumin and olive oil.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by top chefs Kenny Atkinson and Anthony Demetre.
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