I mentioned last time about finally getting to the vegetable patch but I'm not going to show photos of my shamefully overgrown wilderness. Oh no, not I. Instead the focus will be on the good wholesome yumminess that can come from even the most neglected spot...The boys and I had managed to salvage a colander of broad beans so I used a Sarah Raven recipe and made broad bean crostini. With mint growing in the pots of herbs at the back door and some of my sister-in-laws organic garlic it was altogether a home-grown affair.

150g broad beans, shelled weight
3 tablespoons extra virgin olive oil
juice and grated zest of a small lemon
handful of finely chopped mint
salt and pepper

for the crostini:
good quality white bread- baguette for example
extra virgin olive oil
a garlic clove, peeled and halved
salt

Boil the broad beans for about 5 minutes until tender. Purée them along with most of the olive oil, the lemon juice and zest, the mint and a good pinch of salt and pepper. To make the crostini, cut the baguette into finger thick slices, drizzle with the remaining olive oil and then toast them on a griddle. Scrape the cut side of the garlic clove along each slice and sprinkle with salt. I left the toast on the griddle until the edges were a little charred as I love it that way. Then dollop on a generous spoonful of the broad bean mix and top with slivers of grated pecorino cheese or with manchego which is all I had. Oh, it was so nice!