Smashed Broad Bean Spread

Serves: 4 snacking adults

This is a great spread. Use low fat feta and it’s plenty healthy too.

Subtle, mediterranean flavour – a dark horse amongst other more popular spreads if presented as part of a share plate.

Peeling broad beans is a little bit of a pain though just get on with it; the end result is more than worth it, served with toasted pita or other crackers.



200gm frozen broad beans
1 clove garlic, finely chopped
1 tbsp olive oil
100 gm feta, crumbled
1 Tbsp mint leaves, finely chopped
1 tsp finely grated lemon zest
Salt and pepper


  1. Boil the beans for 2 minutes and then drain, refresh in cold water, and peel off the outer skins.
  2. Combine the beans, garlic and olive oil, smash to a rough puree, and then stir through the remaining ingredients.

Coriander pesto

Serves: Plenty as a dip

Not much to say here except that rather than using this for a pasta, as a dip with crackers or bread, it is so moorish, it will be the first thing to disappear. And I can vouch that it is particularly kid friendly.

Start here for your next party,.


2 c coriander leaves
½ c pine nuts, toasted
½ c grated Parmesan
3 cloves garlic, minced
1 tsp lemon juice
¼ c extra virgin olive oil 


  1. In a food processor, process together the coriander, pine nuts, Parmesan, garlic and lemon juice and with the machine running, add the olive oil.