Cannellini and coriander brandade

Method

1. Bring a large pan of water to the boil and add the beans (no salt yet). Simmer until tender - about 20-30 minutes, depending on freshness. Drain well, reserving a little of the water.

2. Transfer the beans to a processor with the garlic, coriander, salt and 2 tablespoons of the cooking water.

3. Heat the olive oil and the cream in separate saucepans until hot.

4 Process the beans and seasonings to a rough purée, then with the blades still turning, trickle in first a slurp of olive oil, then a slurp of cream, continuing until both are entirely incorporated.

5. Add the lemon juice, then taste and adjust the seasoning as necessary - you may well find that it needs a little more salt.

6. Serve warm or at room temperature, with a trickle of olive oil drizzled over it, and a pile of hot toasted or griddled bread to spread it on.

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Ingredients

300g fresh cannellini beans
2 garlic cloves, chopped
3-4 tbsp chopped Coriander
Salt
100ml extra virgin olive oil, plus extra for drizzling
100ml single cream
1/2 lemon, juice only
lightly toasted white bread or ciabatta bread, to serve

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