Broad Bean and Mint Dip

This also works very well with peas in place of the broad beans. Good as a dip or mix a dollop in to a bowl of warm boiled new potatoes.

Ingredients

• 125g The Dairy House curd cheese
• 125g The Dairy House natural wholemilk yoghurt
• 150g shelled broad beans
• large bunch of mint
• salt, pepper, lemon juice

Method

Blanch the beans in rapidly boiling (unsalted) water for one minute.

Drain, and cool immediately in a bowl of iced water for a minute or two. Drain again and then pop the beans out of their skins. This is a fairly time consuming job, but curiously satisfying!

Place in a food processor with the other ingredients and pulse until everything is combined bit there is still some texture remaining.

Season to taste with salt, pepper and a good squeeze of lemon juice.