Charred Courgette, Whipped Broad Bean and Walnuts Recipe from George Blower

Eco-chef George Blower shares this naturally brilliant recipe to give us a glimpse of what to expect at his Supper Clubs. 

Total Time: 40 m I Prep: 10 m I Cook: 30 m I Difficulty: Easy



Serves 2 

  • 2 Courgettes, ideally a mix of colours
  • 150g broad beans, podded 
  • Juice of ½ lemon and its zest
  • 8-12 mint leaves 
  • 4 tbsp rapeseed oil
  • Sea salt to taste 
  • Small handful of walnuts



  • Start by making the whip. If using young and tender broad beans these can simply be blended straight away with rapeseed oil, lemon zest and mint, then seasoned to taste with salt and lemon juice. If your beans are somewhat larger, a quick blanch in boiling water, and refresh in iced water, will help soften them and remove some of the bitterness, then follow the steps as above. 
  • Slice courgettes on the diagonal to create angled chunks. Place into a bowl and season with salt, pepper and a little rapeseed oil. Place a large frying pan onto a medium heat, then cook the courgettes on both sides until nicely charred, and cooked all the way through. Dress with a little lemon juice if you like.