Broad beans

Season: Best late June and July

If you grow broad beans, or know someone who does, try cooking the very young broad beans in their pods; the beans are hardly formed and the finger-thick pods are delicious. However, later on the beans themselves have much to offer. If they’re young and tender, just steam them for about 3 minutes; if they’re a bit older, boiling is best as it softens and tenderises the skin –add salt, barely cover with boiling water and give them 3-4 minutes.

Older broad beans, when quite large, can be blanched in boiling water for 1 minute, then drained and, when cool enough, the skins slipped off. As you do this they will split in 2, then you can finish cooking them in steam till tender – 2-3 minutes. Broad beans have a wonderful affinity with boiled ham and gammon steaks, and partnered with pancetta (Italian cured bacon) they make a brilliant salad. 1 lb (450 g) of broad beans in the pod will serve 2.

Related recipes to look at:

Broad Bean Salad with Pancetta and Sherry Vinegar
Risotto Verde
Baby Summer Vegetables with Lemon Vinaigrette