Gardeners will be busy pinching out the tops of their broad beans in defence against blackfly this month, so if you don't have any of your own you may find a friend who will provide you with a few handfuls. They are fresh and evocotive of the May kitchen garden, but if you can't source any, try pea shoots, watercress or torn young chard.
Ingredients:
4-8 slices of good quality sourdough
A bowl of broad bean tops
Olive oil
1/2 onion, finely sliced
3 cloves garlic
Dried chilli flakes
Salt & pepper
1/2 lemon
Cerney Goats' Curd or similar
Method:
Griddle your sour dough bread.
Heat a frying pan, add 2 tbsp olive oil.
Fry the sliced onion until soft.
Add 2 sliced cloves of garlic and a pinch of dried chilli flakes and cook for 2-3 minutes.
Throw in handfuls of broad bean tops and stir fry to wilt.
Season well and squeeze in the lemon juice.
Rub the toasts with a garlic clove, top with goats' curd, the wilted greens and a drizzle of oil.
