Blue Eye with Potato Scales, White Bean Purée, Globe Artichokes and Black Truffle

White Bean Purée

Makes 100 g

• 100 g (3½ oz) drained, presoaked white beans
• 50 g

To make the white bean purée, reserve 28 of the presoaked white beans for garnish, then place the rest of the ingredients in a saucepan and bring to the boil. Simmer until the beans are soft. Remove from the heat and pick out and discard the garlic and thyme. Season, blend to a paste in a food processor, then pass through a sieve.

Heat the oven to 200°C (400°F/Gas 6).</