2. Add the sage and black
pepper to taste. Stir-fry until the
beans absorb the flavour of the
sage. Add the milk and cover
with a lid. Allow to simmer for
20 minutes or until the beans
have absorbed most of the milk.
3. Prepare the bruschetta: Cut
sourdough bread, ciabatta or a
French loaf into slices, place on
a baking tray and toast under
a preheated grill or in a griddle
pan. Rub a peeled garlic clove
over one toasted side of the
bread and drizzle a little olive oil
4. Serve the soft broad beans
on the bruschetta and
sprinkle lemon zest on top.
Drizzle more olive oil over and
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.