Broad Bean and Caramelised Onion Pesto

1 large Bag Broad beans, shelled

2 large onions, thinly sliced

2-3 cloves garlic, crushed

1 tablespoon rapeseed or olive oil

Boil the broad beans until tender. Drain and set aside.

Warm the tablespoon oil in a pan, add the onion and garlic and stir. Continue to cook for about 10 minutes until caramelised. If you need to add more liquid you can put in more oil, but adding a little water works out well too. Season with sea salt and pepper.

Remove as many of the broad beans as you can from their inner white shells. Start with the biggest beans, but when it gets too fiddly or you just run out of time stop.

Put the broad beans and caramelised onions in a hand blended and blend till smooth. Add more salt and pepper if needed. Serve warm with pasta, potatoes, flat bread or fish. You can also eat cold as a spread for bread, oatcakes sandwich filling. It will keep covered in the fridge for a few days.