Creamy Broad Beans with Wilted Baby Gem Lettuce and Melba Toast

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150g/5½oz broad beans
• 1 clove garlic
• pinch salt
• 25g/1oz unsalted butter
• 1 Baby Gem lettuce
• 2 tbsp double cream
• 1 tbsp chopped fresh thyme
• salt and freshly ground black pepper
• 1 slice thick white bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a small pan of water with the pinch of salt to a boil. Add the broad beans and cook for 3 to 4 minutes until tender, then drain and refresh under cold water.

2. Slip the outer skins off the broad beans if you like. Set aside a few whole beans for garnish if desired.

3. Heat the oven to 300°F (150°C). Toast the slice of thick white bread until golden, then slice it horizontally through the middle and cut each piece into thin triangles or strips. Bake on a tray for 12 to 15 minutes until crisp and lightly browned.

4. Melt half the butter in a pan over medium-low heat. Crush the garlic clove into it and cook gently for 1 minute without browning.

5. Add the beans, double cream, thyme, and a little salt and black pepper to the pan. Warm for 2 to 3 minutes, then blend or mash until mostly smooth and season to taste.

6. Halve the Baby Gem lettuce lengthwise, separate it if needed, and melt the remaining butter in a clean pan. Wilt the lettuce cut side down for 2 to 3 minutes, seasoning with salt and pepper.

7. Spoon the creamy beans onto plates, top with the wilted lettuce, and serve with the melba toast on the side.