We are starting to reap the rewards of the vegetable garden and over the weekend we ate the first of our broad beans and spinach.

The spinach made a delicious goats cheese and spinach omelette and I have a lovely recipe for broad bean pate which is delicious on sourdough toast.

Its really simple to make:  simmer the shelled broadbeans for 3 minutes and then plunge into ice cold water to stop the cooking process.  re-pod by removing the lovely little green bean from the outer coating and smash these up with a couple of cloves of garlic, juice of half a lemon, one shredded sprig of mint, 3 tablespoons of extra virgin olive oil and a good shaving of parmesan.

Dollop on hot buttered sourdough………..

yum……..