Broad bean & pancetta soup

Method

1. For the cheese straws: preheat the oven to 200C/ gas 6.

2. Mix together the whole meal and plain flours then rub in the butter until you get fine crumbs. Add the egg yolk, the cheeses and the mustard powder. Mix together and then knead into a ball.

3. Roll out the dough on a lightly floured surface to approximately 5mm thick. Cut the pastry into strips, about 1 1/2cm wide and 15cm long. Brush each straw with the beaten egg white and sprinkle with either sesame or poppy seeds. Very gently push them a little into the pastry. Using a fish slice, place each straw onto a lightly greased baking tray and bake for approximately 10 minutes, until lightly golden.

4. Once cooked, remove immediately to a wire rack to cool and avoid overcooking the bottoms.

5. For the soup: put the shallots and pancetta in a large saucepan and sweat for about 10 minutes until softened, add the broad beans and cook for about 2 minutes. Add the hot stock and cook for 20 minutes until the beans are tender. Add the mint and creme fraiche and blitz with a hand blender until smooth.

6. This soup is great to eat chilled or hot. Garnish with crispy pancetta and serve with the cheese straws.

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Ingredients

For the cheese straws

75g wholemeal flour
60g plain flour
125g Butter, chilled and cubed
1 egg, separated, white beaten
30g Cheddar cheese, finely grated
30g Parmesan, finely grated
1/2 tsp mustard powder
1 tsp poppy seeds
1 tsp Sesame seeds

For the soup

3 Shallots, finely chopped
250g Pancetta, cubed
500g Broad beans, podded
1.5 litres chicken stock, hot
30g fresh mint, roughly chopped
1 tbsp Crème fraîche
6 slices Pancetta, cooked to garnish

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