This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip.

Recipe adapted from BBC Good Food.

Ingredients

300g podded fresh Broad beans
2 garlic cloves, halved lengthways
3 Cuca Anchovy fillets, chopped
25g La Vera grated Parmesan
juice and zest of ½ lemon

Method

1. Cook the broad beans in a pan of boiling salted water for 3 minutes, until they float. Drain and quickly run under ice cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
2. Fry the garlic and anchovies in a small pan for a few minutes, until golden, then stir through the broad beans. Transfer to a bowl (or use a mortar and pestle) and crush the broad beans with the Parmesan, lemon juice and zest and oil.
3. Will keep in the fridge for 3 days.