This is another delicious way of using the broad bean pods which you may normally throw away. The purée is very good with ham and you can enclose some in a slice to make an interesting canapé or cold buffet dish.
Top and tail your pods and simmer in a large pan of salted water until they are tender, about 20–30 minutes depending on their age. Drain and either put through the mouli or purée in a blender. Season and reheat with the butter.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.