Serves 6


800g (two large tins) butter beans, drained and rinsed
100g canned anchovy fillets in oil
5 spring onions, finely chopped
2 tbsp olive oil
3 tbsp lemon juice
6 tbsp fresh coriander, chopped
Salt and ground black pepper to taste
Lemon slices to garnish

Put the butter beans, anchovy fillets, spring onions, olive oil and lemon juice in to a blender with salt and ground pepper to taste. Blend to a coarse puree. Stir in the coriander. Garnish with lemon slices. Serve with toasted wholemeal bread.