Boil some fresh or frozen skinned broad beans (1 and a half cups) for 5 minutes, drain immediately and run some cool water over them.

In a food processor, place a dozen mint leaves and pulse to chop. Add the drained broad beans, a drizzle of olive oil, the zest and juice of half a lemon, and a good pinch of salt. Pulse briefly to break up the beans, careful not to turn it into a purée!

Slice up some sourdough bread (4 slices), toast and then rub one side of the bread with the cut side of a garlic clove. Drizzle with a little olive oil.

To assemble, spread some fresh ricotta or goat’s cheese on the bread slices, top with the broad beans, sprinkle with some additional lemon zest.

Makes 4 large bruschettas.