Not quite as easy as opening a tin of beans in tomato sauce but ten minutes is all the time you need to make these bright looking toast sandwiches.
They’re made with broad beans: the ones on the left (on a layer of emmenthal cheese slices) are fresh, those on the right were frozen. The taste is almost indistinguishable. I happen to enjoy podding the beans and taking them out of their velvety cushion. Whichever ones you use, after boiling for about 5 minutes, they need to be pushed out of their skins which are tough. The creamy cheese can be ricotta or mascarpone, mixed with some chopped mint and decorated on top with the zest of a lemon. The idea came from a photo by star photographer Jason Lowe in the Independent Magazine.