Delicious mash-up of freshly cooked and skinned broad beans and asparagus, whazzed (technical term there) in the mini-chopper with mint, olive oil, salt and pepper, and a squirt of lemon juice to taste. Spread on char-grilled slices of ciabatta, brushed with garlic-flavoured olive oil. We served this with a cocktail called 'Mexican Mockingbird' (Tequila - Mockingbird. Geddit?!), a delicious, if unlikely, blend of Tequila, Creme de Menthe, lime juice and soda in a tall glass with lots of ice. This preceded a lemony, garlicky spatchcock roast chicken, and the meal was rounded off by the Strawberry Rhubarb Cake. Delish!