Split broad bean mash with greens

SERVES 4-6

1. Drain and rinse the soaked broad beans. Place them in a saucepan, cover with plenty of fresh cold water, add the bay leaves and three garlic cloves, then bring to the boil and cook, partially covered, over a medium heat for about 45 minutes, until the beans are cooked through and tender.

2. Remove from the heat, discard the bay leaves and garlic, then blend the beans until smooth using a handheld stick blender. Season to taste with salt and pepper. Set aside.

3. Remove the leaves from the dandelion (and the heart if using puntarelle) and save the roots to make a salad. Take the leaves and blanch them in a pan of boiling water for a couple of minutes until tender. Drain well.

4. Heat the olive oil in a large frying pan, add the remaining two garlic cloves and sweat for a minute. Add the greens and stir-fry over a medium-to-high heat for two to three minutes, then season with salt and pepper.

5. Heat through the blended beans mixture, remove the whole garlic gloves and then serve with the greens, drizzled with a little olive oil.