The original idea was broad beans on a toasted bread, but broad beans are not yet in season, so I’ll wait, in the meantime though widely accessible garden peas  quickly cooked, then  a touch of garden mint, blitzed, but  not into a paste, I like it a bit chunky, well seasoned and placed on a pan fried French bread. Finished with shaved parmesan and a drizzle of olive oil. Filling, yummy, will be done again.