Scrape the skins from new potatoes, halve then if large, and cook in boiling water for about 20 minutes. Drain, dry, add a Tbs of butter
(or olive oil), season with black pepper and crush lightly with a potato masher (or fork). Stir in chopped spring onions before serving.
Meanwhile, coat skinless fillets of hake in seasoned flour and fry in a little oil until browned on both sides, then stir in a Tbs butter
and the juice from a lemon. Baste with the sauce for a couple of minutes before serving with the crushed potatoes and broad beans.
These beans were very fresh and young, so didn’t need to be double podded.