I’d never tasted young broad beans before!
These were the first pods off our backyard plants, and the beans were so fresh and tender that they didn’t need double peeling…
I had beans on toast for lunch, made to this fabulously simple Hugh Fearnley-Whittingstall recipe.
The baby broad beans were blanched briefly (oh, how I love alliteration), then panfried with pancetta, slices of spanish onion, lemon juice and a little olive oil. It was simply sublime on sourdough.
(If inspired, feel free to cleverly comment with a-little alliteration!)
Fig Jam and Lime Cordial 