Butter bean pâté with melba toast

• olive oil↗1 tsp tsp
• shallot↗1 1

  finely chopped

• garlic clove↗1 1

  finely chopped

• can butter bean↗400g g

  drained

• soured cream↗4 tbsp tbsp
• chopped fresh parsley2 tbsp tbsp

  plus sprigs to garnish

• thin slices white bread4

Step-by-step instructions

1. 1

   Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.

2. 2

   Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.