In the Bag: Cooking the Month of June

Broad Bean Puree 1

Mmm…mmm…mmm. I enjoyed this month’s challenge, with succulent British lamb, new potatoes and broad beans, all in season now.

This is my entry for the event, hosted this month by the lovely Cherry– roasted leg of lamb, minted new potatoes and broad bean puree.

The potatoes were boiled with a few sprigs of fresh mint and the puree was made by boiling the beans just for a few minutes then blending them with salt, pepper and lemon olive oil. Even Rob liked it, and he’s not a bean lover.


Leave a Reply

Your email address will not be published. Required fields are marked *

Looking for Something?