A good handful of podded broad beans
2 tbsp olive oil plus 2 more for the bread
1 lemon, zested and a little juice
A handful of mint leaves, chopped
Sea salt and black pepper
Sourdough, soda or rye bread
3 tbsp ricotta
Place the beans in boiling water for 5 minutes, remove and plunge into cold water, than drain and skin them. Put them in a bowl and dress them in the oil, lemon zest, a little lemon juice and most of the mint. Toast or grill the bread. Rub one side of each slice a few times with the cut side of the garlic clove. Drizzle with olive oil. Season the ricotta with salt & pepper then spread it onto the hot, garlicky bread. Top with the beans and garnish with the remaining mint and a squeeze of lemon. Now all we have to do is wait for summer. Sigh.