In praise of beans on toast

These big fat juicy broad beans came in this week's veg box from Abel and Cole (our driver's name: Orville). I was stuck for ideas, until the Boy flippantly suggested dip.

Goldmine!

I blanched the wrinkly white beans in salty boiling water, then whizzed them up with olive oil, a splash of lemon and liberally seasoned with coarse ground black pepper and chilli flakes.

Perfect on a slice of toasted honey-and-ale bread, crafted by the Boy's own fair hands.