Broaden Your Horizons

Another of my favourite things, is the understated broad bean. They may drudge up memories of rubbery, hard bullets of khaki choredom to you...but I want to let you into a secret...beneath the shell of the velvety pod of the broad bean, lays those daunting, kidney shaped, khaki pods. Not so appetising if you ask me.... But, if you blanch them in hot water for a couple of minutes and then peel away the pod to reveal a lovely bright green delicious treat, then you have another vegetable altogether.

I adore them, and they’re totally in season in Britain right now. Though we are yet to have a harvest in our garden....watch this space on that!

On Saturday the In-Laws were over and I made a small feast for the occasion. Shots of chilled asparagus soup, Mini Coquille St Jacques and Mushroom and Truffle Bruschetta to start, washed down with some fizz, in the garden.

For the main event, we had lamb, which I had slow roasted for about 6 hours in red wine, herbs and stock – and to combat its richness, we had a lovely..

Warm Salad of Asparagus, Broad Bean and Grilled Halloumi

This was made by chopping 250g fine asparagus, 300g broad beans and 225g of cubed and then grilled halloumi.

Heat a knob of butter and a small glug of rapseed oil in a heavy bottomed frying pan and add the asparagus and broad beans and stir fry for 4 minutes, once cooked add along with the juices (which serve as a dressing) to a nice serving bowl and season with maldon sea salt and freshly milled black pepper. Add the halloimu and toss with a squeeze of fresh lime. This is a great accompaniment to a slow roasted meat.

You can of course also add broad beans to your list of accompaniments to a roast or as side dish to any meal but if you want to be a little more adventurous with our little green friends...try this...

Broad Bean Pesto

Perfect for spreading thick on toassted ciabatta and topped with parma ham – makes a great starter or party nibble.

Pour 125ml of Farringtons Rapeseed Oil into a food processor, add 100g Pine Nuts, 50-80g Fresh Parmesan, 25g Basil and 150g double podded Broad Beans. Blend to a pulp. This needs to be fairly thick, like a paste or spread, not the usual thin pesto for pasta sauces. If this is too thick, thin down with a little more oil. Season with freshly milled black pepper and Maldon Sea Salt. Adjust the ingredients to suit your taste.

I really hope this helps boost your appreciation of what I think is a really under appreciated vegetable.

I will be back to you all shortly. I am still travelling so much...though...I am beginning to wonder if perhaps I am talking to myself?  I can see by the special technical stats thingy, that I have readers in the USA, Mexico, South Africa, Dubai, Jordan, most of mainland Europe, yet noone is talking to me...let me know if I you want me to wave my wand your way, anything you want to hear about...ask me about or just feed back to me and let me know the kitchen fairy has worked a little magic somewhere..


For now....x