150g/5oz broad beans from a can, rinsed and drained
1 clove garlic, crushed
1 lemon, juice only
1 tbsp chopped fresh mint
4 large Spanish onions, sliced
2 tsp Dijon mustard
150g/5oz borlotti beans from a can, rinsed and drained
150g/5oz cannellini beans from a can, rinsed and drained
50g/2oz wholegrain mustard
salt and freshly ground black pepper
225g/8oz flour, plus extra for dusting
100ml/3陆fl oz extra virgin olive oil
25g/1oz sugar
1 tbsp vegetable oil
1 tbsp white wine vinegar
100驳/3陆辞锄 butter
50g/2oz butter
150ml/5fl oz double cream
1 free-range egg
2 free-range eggs
2 free-range egg yolks
dash milk, optional, to help bind the pastry