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.
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.
BBQ: 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.
Country of origin
Grown in Spain and France.