300g/10½oz broad beans
150g/6oz cream
salt and fresh groud pepper
pinch sugar
1 tsp garlic, finely chopped
1 tbsp fresh oregano, chopped
1 tsp ground cumin
150ml/¼ pint extra virgin olive oil
spring onions, to garnish
chilli powder, to garnish
ground cumin, to garnish
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.
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Cranberry and Cumberland sauce
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