We love broad beans when they arrive in the spring – they’re a true seasonal and local veg! Our harvest wasn’t huge this year so we added frozen peas in too for bulk and sweetness.
Fresh from the garden: broad beans, lemon, garlic, fresh herbs
Recipe source: Melissa
Serves: 6 at home or 24 tastes
What to do:
- Fill the two saucepans with water & set it to boil with the lid on.
- Pod the broad beans into the medium bowl and put the outer shells into the compost.
- Wash the lemon and zest it, and then juice the lemon. Peel the garlic clove and squeeze it through the press.
- Wash and dry the herbs and pick from stems, and finely chop if needed.
- Weigh the parmesan, then grate and reserve in the small bowl.
- Fill the big bowl with cold water.
- When the water is boiling, drop all the broad beans into one of the saucepans, and the frozen peas into the other saucepan with a teaspoon of cooking salt each and put the lid back on to bring back to the boil quickly. Boil for 3 minutes with the lid off.
- Then drain the broad beans into one of the colanders & then immediately refresh in the bowl of cold water. Drain the peas into the other colander and then drop into the big bowl.
- Double-pod the broad beans into the peas, discarding the outer skin into the chook bin.
- Scoop a few spoons of peas and broad beans into the mortar with a tablespoon of the olive oil and grind them with the pestle with a pinch of salt (you may have to do this in a few batches) until smooth – a few beanie lumps are fine!
- Stir in the lemon juice bit by bit, and taste – and add in the grated parmesan, garlic and herbs with a grind of pepper into the broad bean mixture. Taste again to check if enough salt.
- Spoon the mash into serving bowls and serve with some lovely bread or crispy flatbread.
Notes: What does ‘double-pod’ mean? Why do we do this to the broad beans? What other name are broad beans known by?