Broad beans Grown by Jono Smales at Landford, Salisbury

£2.95 / 750g


Broad beans are the only beans that are truly happy in our damp, cool climate; the first flowers appear in early spring, releasing a gorgeous scent to draw in the few bees that are hardy enough to venture out.

When very young and fresh, they’re good raw in salads with shavings of parmesan. Also whizz with olive oil and garlic into a dip, toss into pasta dishes, risottos and or serve as a simple side.

Country of origin

Produced in
  • The UK

UK Seasonality

The smell of them makes my heart skip a beat
- Guy Singh-Watson

How to prepare

To get to the beans, split open the pod with your nail, as you would to pod peas. The smallest, youngest beans definitely need only the outer pod removing before cooking. You could ‘double-pod’ larger ones. After boiling, refresh in cold water, then pinch off the skins to reveal the bright green beans inside. It isn’t essential, but if you haven’t eaten broad beans like this before, they will be a revelation. If you’re wondering what to do with broad bean pods, you can compost them, or if they’re tender, boil and purée them.

For 250g podded broad beans, you will need around 750g whole beans. Mixed with other ingredients, such as in a pasta or rice dish, 200-300g podded beans should be enough for two to four people.

When very young and fingernail-sized, they can be good raw in salads, perhaps with a shaving of Parmesan. From then on it’s best to cook them, tossing into pasta dishes and risottos, or serving as a simple side.

BBQ tip: Make sure your BBQ is on a medium/high heat – no flames or fireworks, just steady glowing embers. Rub the pods lightly with oil and throw them straight onto the bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins. Transfer to a bowl and toss with olive oil, sea salt and black pepper. Serve in an unruly pile with lemon wedges on the side for squeezing. When cool enough to handle, slip the beans from their pods and scoff them. An ideal snack with a cold beer.


Broad beans keep well in their pods in the salad drawer at the bottom of the fridge. They should stay fresh for a week, even if the pods wilt a little.

  • Grown by Jono Smales, Landford, Salisbury

    Jono Smales has about 90 acres of organically certified land, and grows a whole host of veg for us – including broad beans, courgettes, French beans and juicy sweetcorn.

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