Broad bean puree

Serves 6

• 250g dried
• 5 cloves garlic
• 100g extra virgin olive oil
• 0 black pepper
• 200g padrón peppers
• 2 tbsp olive oil
• 200g chard
• 1 tbsp olive oil
• 1 clove garlic
• 1 pinch dried chilli flakes

Step 1
Drain the beans and rinse well.

Step 2
Place in a large saucepan and cover with water.

Step 3
Add the whole garlic cloves and bring to a simmer.

Step 4
Cook over a low heat for about 40 minutes or until the beans are soft, making sure that they are always covered with water.

Step 5
Place in a colander or sieve and leave to drain for about 15 minutes.

Step 6
Transfer to a food processor with the whole garlic cloves, season well and blitz while adding the good olive oil until you have a smooth puree.

Step 7
You may need to add more oil – it depends how wet the beans are.

Step 8
Check the seasoning.

Step 9
Fry the peppers in a frying pan over a medium heat for about 3 minutes, until the skins are slightly charred and blistered.

Step 10
Sprinkle with salt.

Step 11
Blanch the chard or spinach in plenty of boiling salted water for a minute.

Step 12
Drain, refresh and squeeze out any excess water.

Step 13
Cook the crushed garlic clove and chilli for a minute in olive oil.

Step 14
Toss the cooked chard through the oil and season well.

Step 15
Serve the puree, drizzled with a little oil, with peppers, chicory and chard.