Whether tranformed into a herby pesto or a rich stew, broad beans bring a unique brightness to a springtime table
The 100 denier tights and woolly jumpers have been moved to my top shelf, and the spring vegetables are here at last. Among them, the first broad beans from Italy; soon the British ones will follow. Broad beans are a labour of love in my kitchen – I love the neat green beans, but not the bitterness of their opaque cases – so it’s a double podding affair. Both young and frozen broad beans are sweet enough that you’d don’t need to double pod them, though, so use those if you’re short on time.