I love broad beans! To me it signals the start of spring and warmer days.
Bright green broad beans bashed with salt, garlic, lemon juice and lots of black pepper is a thing of beauty. They are delicious tossed through simple salads or summery pasta dishes, as a toast topper, in soups, or even blitzed to make fritters and dips.
My first ever broad bean was eaten in London, where I lived for 15 years and have tried to grow them ever since we moved back. Finally, thank to the help of Johannes, I have my first ever bumper crop!
In my next life, if I have to come back as a vegetable, please can it be a broad bean. Those little beans softly nestled in the pods seems like just the right place for me.
In early spring the tiny broad beans can be eaten as they are with the white membrane, but as the season ticks along the white membrane gets tougher and needs to be removed. Simply blanch the podded beans in boiling water for 3 minutes, drain, refresh in ice cold water, make a small incision with your nail and pop the bright green bean out.