250 g potatoes, cut into small pieces
250 g shelled broad beans, thawed if frozen
4-5 tbsp olive oil
1 garlic clove, crushed
75 g pecorino or Parmesan cheese, grated
salt and freshly ground black pepper
250 g shelled broad beans, thawed if frozen
4-5 tbsp olive oil
1 garlic clove, crushed
75 g pecorino or Parmesan cheese, grated
salt and freshly ground black pepper
method
1. Preheat the oven to 220°C, 425°F, Gas Mark 7.
2. Cook the potatoes in boiling salted water for 15 - 20 minutes or until tender, then drain.
3. Cook the beans separately in boiling salted water until tender, then drain.
4. Put the beans and potatoes in a bowl, add the oil, garlic and three-quarters of the cheese, and mash well together.
5. Season with salt and pepper, stir well and spoon into four ramekin dishes.
6. Sprinkle with the remaining cheese and bake in the oven for 10 - 15 minutes or until the cheese is browned and bubbling.
7. Serve immediately.
2. Cook the potatoes in boiling salted water for 15 - 20 minutes or until tender, then drain.
3. Cook the beans separately in boiling salted water until tender, then drain.
4. Put the beans and potatoes in a bowl, add the oil, garlic and three-quarters of the cheese, and mash well together.
5. Season with salt and pepper, stir well and spoon into four ramekin dishes.
6. Sprinkle with the remaining cheese and bake in the oven for 10 - 15 minutes or until the cheese is browned and bubbling.
7. Serve immediately.
serving amount
serves: 4 - 6
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