This recipe has become a firm favourite in our household, on a night when the fridge seems bare and we haven’t got round to doing the food shopping yet. It only uses cupboard ingredients and is quick to make yet so tasty.
Serves 2 Adults and 1 baby + extra for freezing
Preparation: 8 min | Cooking time: 5 min
300g of frozen baby broad beans
1 120g tin of sardines in olive oil
1 tsp of lemon juice
2 large cloves of garlic, finely chopped
1/3 cup water
Sourdough bread cut into slices
Salt & Pepper (for adult recipe only)
Lightly fry the chopped garlic in a pan with some olive oil. Add frozen broad beans and 1/3 cup water in pan and 1 tsp of lemon juice, bring to boil and cook for 5 minutes. Puree mixture in with hand blender until smooth. Add extra water to correct consistency if needed.
At this point put aside 2 baby portions.
Put your bread on to toast.
Season the purée with salt and pepper.
When ready to serve, spoon a small amount of puree onto each toast. Remove bones from the tined sardines before placing them on top.
Finish with a small amount of freshly ground pepper to taste.
Broad bean and sardine purée
Baby’s new tastes & textures
Add one flaked sardine (make sure there are no bones) to the broad bean purée you set aside before seasoning.
Mix well. You should have one portion for your baby and one to freeze.
You could also serve with the toasted sourdough as finger food.