Riverford Wicked Leeks
Broad beans three ways recipe image

Print Broad beans three ways

These beautiful beans bellow the beginning of summer time. Fill your boots until you can’t take any more, then leave them be until next season.


  • Broad beans


  1. Pod, blanch & skin: Pod the beans and blanch lightly in salted boiling water for about 3 minutes, cool immediately in cold water and take a little time to slip them from their skins to reveal the bright green heart. Scatter through any summer salad.
  2. mash & bash: Take some beans as prepared above and mash or blend them into a rough paste. Thin with a little crème fraîche or mascarpone, season well with salt, pepper and a squeeze of lemon. A fresh herb like mint or tarragon will add a new level. Spread onto bruschetta or use as mezze dip.
  3. Slow cook: Although coveted for their fresh, verdant appearance, you can slow cook broad beans with a little onion, garlic and stock for an hour or so until soft, tender and dulled to a grey/green. You can even add the pods to the pan if they are young and tender too. Finish with chopped herbs and a little cured ham or chorizo for a Spanish feel.
want to cook with fresh ingredients? try one of our award winning veg boxes