Broad Bean Mint Mash Food

LAMB LOLLIPOPS WITH SMASHED MINTY BROAD BEANS

Steps:

• Mix the garlic, lemon, chilli and olive oil together, put the lamb cutlets in a dish and pour over the marinade. Cover and leave to marinate for 1 hr in the fridge, if you have time. Tip the broad beans into a food processor with half the olive oil, plenty of salt and pepper, and the lemon juice. Blitz to a chunky purée, then tip into a saucepan but leave off the heat.
• Heat a griddle pan and cook the lamb for 2-3 mins on each side for thinner chops, 3-4 mins on each side for thicker chops. While the chops cook, gently heat the purée. Then stir through the mint and the rest of the olive oil. Check for seasoning. Serve the lamb in a pile with a bowl of the smashed broad beans and plenty of bread to mop up the juices.

PORK CHOPS WITH BROAD BEAN & MINTED JERSEY SMASH

Steps:

• Take the pork chops out of the fridge 1 hr before cooking. Put the potatoes in a pan and cover with cold water and 2 tsp of salt. Throw in the mint, cover and cook for 12-15 mins until tender. Remove with a slotted spoon and set aside. Cook the beans in the same water for 4-8 mins, depending on size, then drain and rinse under cold water and peel. Crush half with the potatoes, season and set aside.
• Heat the oil in a large non-stick frying pan. Pat the chops dry with a kitchen towel and season with sea salt on both sides, then place in the pan and do not move until they are caramelised and come away from the pan - around 3-4 mins. Turn the chops, then add the garlic and lemon, cut-side down. Cook for another 2-3 mins.
• Remove the lemon and set aside. Add the butter to the pan, shaking to distribute it, then toss in the thyme. Baste the chops continuously with the butter, garlic and thyme for a couple of mins more, turning to coat both sides. Remove from the pan to rest.
• Add the spring onions and chilli flakes and cook for 5-8 mins until tender. Tip in the potato mix, tossing with the spring onions, and cook for a few mins, allowing crusty bits to form on the Jerseys. Turn off the heat, toss in the herbs, then divide between plates and top with the remaining beans. Serve with the chops, and squeeze over the caramelised lemon.

BROAD BEANS & PEAS WITH MINT BUTTER

Steps:

• Heat half the butter and fry onions until soft. Add beans and stir. Add stock or water, bring to the boil, cover and cook for 5 mins. Add peas and seasoning and cook for 5 mins until tender. Stir in mint and remaining butter.