How To Cook Broad Beans

Broad Beans were on my 'OK but not super keen on them' list until I learnt how to prepare them. Double podding, or double shelling is the process in which you get rid of the tough outer skins and use the bright green, tender tasty little morsels hidden within the beans and it's super easy! Broad Beans are great for salads, teamed with BBQ and adding to pasta dishes. They are easy to grow too- win win!

INGREDIENTS

• 500g Borad Beans (or however many you have picked from the garden for dinner!)

METHOD:

Remove the beans from the pod. Bring a pot of water to the boil and place the beans in the water. Boil for 2 minutes. Drain immediately and place in a bowl of iced or very cold water to stop the cooking process. Gently squeeze each bean until the middle pops out. Discard the outer skins.

Serve cold in a salad, reheat as a side or stir through your favourite pasta or risotto dish to add vibrant colour and taste!

Enjoy xx