Fresh, raw broad beans with pecorino cheese are the treat for the start of the broad bean season and this dip is the final flourish. I love it not only as a dip but served on toast or mixed in with a salad after it has been loosened with more olive oil and lemon juice.

400g broad beans
2 tbsp olive oil
1 tbsp almond butter
1-2 tbsp tender mint leaves
Juice of I lemon
1 garlic clove, crushed (optional)
Salt and freshly ground black pepper

Pod the beans and cook them for about five minutes (or until just soft) in salted water. Drain, reserving some the liquid and, when cool, skin the beans. You should be left with about 200g of beans at this stage. Put them into a processor with all the other ingredients and enough of the retained water to be able to pulverise them. Taste and add more liquid or seasoning if necessary.

Put into a bowl and serve as a dip with bread or biscuits and a glass of cool, dry white wine.

Perfect for a summer’s evening at the end of June.