Broad bean purée
- 300g frozen broad beans
- 2 shallots, finely chopped
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 6 mint leaves
- 3 Chosen by you Muffins, halved
- 4 tbsp crème fraîche
- 25g Wensleydale cheese, crumbled
- Rocket, to serve
Simmer the beans gently in boiling water for 5 minutes, or until tender. Drain well.
Cook the shallots in the oil over a medium heat for 5 minutes, until soft, then add the garlic and cook for 2 minutes over a low heat.
Put in a bowl with the beans and mint, then blitz with a hand-held blender.
Toast the muffins and spread on the broad bean purée. Add a dollop of crème fraîche and a sprinkling of the cheese. Season with black pepper and serve with rocket.