Martin Morales served up Peruvian mushroom and broad bean soup on Sunday Brunch.

the ingredients are: 12 new potatoes, halved lengthways, 200g broad beans, 4 tbsp olive oil, 1 large onion, finely chopped, 3 garlic cloves, finely chopped, 3 tbsp panca chilli paste – or chipotle chilli paste, 8 large portobello mushrooms (about 800g) or wild equivalent, 400ml full-fat milk, 200ml water, 1 tbsp huacatay or a few leaves each of coriander, tarragon and parsley, finely chopped, A few mint leaves, finely chopped, 100g queso fresco or feta, crumbled, salt and A few micro herbs, to serve.

See the recipe in Martin’s new book titled: Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes available from Amazon now.