Something New

It is always a pleasure to come across a new combination of ingredients, a new dish, that works, especially if it is simple. With a glut of broad beans from our allotment (no complaint there, just an observation) I was looking for a way to do something different with this vegetable that doesn't lend itself to all that many exotic uses. There are dips and hummuses (hummi?) that suit it well, but none met our needs on Friday. As so often the divine Hugh F-W offered a direction, if not the solution itself.

HFW suggests zapping the cooked older beans (once the grey and bitter skin has been removed) and mixing with a little garlic and a thrutch of ricotta. He may not have used the word thrutch. I had ricotta in the fridge, and am never without garlic, but as our beans are fresh and young making a puree of them didn't appeal, indeed it seemed just wrong, so I warmed six thinly sliced cloves of garlic (HFW suggested two) in a little butter and olive oil, added a heap of the jade gems, and stirred in half a container of ricotta (about 125g).

When the lot was well mixed and warmed through it was piled on a toasted flatbread and became the nearest thing we had to a main course that evening. All three of the ingredients (discounting the flatbread) married beautifully, the garlic was very present but not dominant, the texture moist and toothsome, and The Dear Leader (all hail our Dear Leader, ever vigilant guardian of the homeland) fulsome in her praise.

The combination was so good that to demonstrate it to the returning Sternest Critic I repeated the exercise and served the beans as an accompaniment to the customary fatted calf (thick steak) enjoyed when he is just back from university. He is not a big fan of the broad bean, but made short work of these.

Only one thing bothers me slightly about the dish, and that is the thought in the back of my mind that it is not a million miles from The Fast Show's cheesy peas.