• 3 cups shelled fresh fava beans
• 2 shallots, roughly chopped
• 2 tbsp <

Cook the beans and shallots in boiling water until tender. Drain well, then purée with the softened butter, thyme, and salt and pepper to taste. Fold in sufficient cream to give the desired consistency and reheat very gently.

Put the purée into a warmed serving dish and sprinkle over the fried bread crumbs.