Head Chef Jim Hamilton of the Kings Arms, shares his delicious recipe with us. Look out for him at the Food Festival – his cookery demonstration, ‘Horses for Courses’, takes place in the Market Hall at 10am on Saturday 21st September
Broad bean and mint pestun (maro or pestun de fave in Italian) comes from the Ligurian area in North West Italy. Traditionally it is made using a pestle and mortar to grind the beans, mint and garlic in to a puree. It works really well with lamb and, because of the vinegar and mint in this recipe, you can dispense with mint sauce. So while it’s still warm in the evenings, treat yourself to some barbequed lamb chops with dollops of minty broad bean pestun.
- 250g broad beans shelled (there’s lots about at the moment, but frozen works just as well and are much easier to shell)
- 10 large mint leaves
- 2 cloves of garlic
- 2 dessert spoons white wine vinegar
- 150ml olive oil
- Salt and pepper to taste
- Puree the garlic with a little salt and the side of a knife
- Roughly chop the mint and then put all of the ingredients in to a food processor and blitz for a few seconds
- You do not want a fine puree, it should be quite coarse and hold its shape if you spoon some out on to a plate.
- Season to taste.