Recipe of the Week: Broad Bean Smash
A vibrant early‑summer spread that celebrates the first fresh harvests of the season
There’s something special about broad beans at this time of year. They arrive just as the weather warms, bringing that bright, fresh flavour that only early summer can deliver. This Broad Bean Smash is one of those simple recipes that feels far more impressive than the effort it takes. It’s quick, wholesome, and a brilliant way to enjoy a small bowlful of freshly podded beans.
Whether you grow them yourself or pick some up from a local market, this recipe captures their delicate sweetness perfectly.
Broad Bean Smash
Ingredients
- 300g broad beans (podded weight)
- 1 small garlic clove, finely grated
- Juice of ½ lemon
- A handful of fresh mint leaves, chopped
- 2 tbsp olive oil
- Salt & pepper
- Optional: a spoonful of ricotta or crumbled feta for extra creaminess
Method
- Bring a pan of water to the boil and cook the broad beans for 3–4 minutes.
- Drain and cool slightly, then slip the beans from their skins for the best texture.
- Roughly mash the beans with a fork — you want a chunky, rustic finish.
- Add the garlic, lemon juice, mint, olive oil, salt, and pepper.
- Stir together and adjust seasoning to taste.
- If using ricotta or feta, fold it through gently at the end.
Serving Ideas
- Spread thickly on toasted sourdough
- Spoon over warm new potatoes
- Serve alongside grilled halloumi or chicken
- Use as a dip with crunchy veg
- Stir through warm pasta with extra olive oil
This is one of those recipes that tastes like sunshine — fresh, green, and full of life. Perfect for this time of year.