Nigel Slater, broad-beans and Gorgonzola

This is a Nigel Slater recipe and how fantastic, three of my favourite things: broad beans, mint and Gorgonzola.  Yum.

This apparently serves two with bread, but I think I could eat it all myself.

Mint, growing feral over the gravel

Nigel Slater's broad-bean and Gorgonzola lunch

250g young broad beans in their pods

5tbsp olive oil

250ml water

4 generous sprigs of mint

For the dressing:

90g Gorgonzola

200g natural yoghurt

6-8 finely chopped mint leaves 6-8

Fresh crusty bread to serve

Wash the beans then cut off their tough stalks. Put the beans into a shallow pan with a lid with the olive oil, water and a good grinding of sea salt. Tuck in the mint sprigs. 

Bring the pan to the boil, then turn down the heat so the beans simmer gently, and cover with a lid.  Leave for about 15 minutes, stirring occasionally to check for tenderness. Turn off the heat and leave for 10 minutes.

To make the dressing, crumble the cheese into the yoghurt, and add the finely shredded mint leaves and black pepper to taste. Serve the beans warm with dollops of the yoghurt and crusty bread, drizzling with the pan juices.  Fantastic.