DropWorks Distillery
(Serves 4-6)
250g of podded broad beans
Two tablespoons of olive oil
Two cloves of garlic, sliced
Two stems of rosemary, stripped and finely chopped
Ten mint leaves
Juice of 1 lemon
Salt and pepper
Place the garlic, rosemary and olive oil in a cold pan, and bring up to a simmer, until the garlic is cooked and without colour.
Add the beans, mint and seasoning and cook for 2-3 minutes until the beans are warm.
Add the mixture to the food processor, along with the lemon juice, and blitz until smooth.
Season with salt and pepper to your taste and serve with vegetable sticks or crusty bread.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
From the nutty, caramel aromas found in both aged cheese and stouts to the relationship between rich barley and our favourite blues, you’ll discover a variety of mouth-watering combinations during this afternoon tasting session.
Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round.
