Broad-ly speaking

Feeding a new vegetable obsession

I’m about to tell you something that isn’t going to impact your life significantly, but considering where I work and who I work with, it is something that has been plaguing my thoughts recently. It is only in recent years, and particularly since arriving at Country Life, that I have started to really understand the importance of eating seasonally, sourcing locally, and enjoying the bounty that British soils has to offer us. My job role puts me alongside the best growers and gardeners, writers and food-lovers both in the office and contributing to our pages each week, and the above ethos has become ever more prominent.

My admission is this: I don’t think I have ever eaten fresh broad beans. I’ve had plenty of runner beans, French beans, garden peas, mange tout, edamame beans etc. etc., but never, in all my years, have I had the pleasure of a freshly podded broad bean. Why has this suddenly occurred to me? Not only myriad of seasonal recipes and menus that have been catching my eye recently, but also the big bag of frozen beans that I bought on a whim a few weeks ago and have enjoyed almost every day since.

I’ve been scouring the internet for recipes and have been doing what I can to test (and write) a few of my own, and though successful, I feel that something is missing. Whilst the flavour is still coming out, I don’t feel that I am making the most out of the beans and I do believe that it may be because they are frozen (hence the realisation that I have never had them fresh), or I really am messing up each time I prepare them. My recipes are below, but your recommendations would be invaluable, so please comment and contribute to my kitchen adventures to come, or pass me on to someone else who can help me (and read my Substack too)

The recipes I’ve tested:

1. Asparagus and broad beans with mint and parmesan, as a side with cold poached salmon

2. Broad beans with braised courgette (pan-fried then served at room temperature) with Greek yoghurt and dill, then topped with honey smoked salmon flakes

3. Vegetarian meatballs with broad beans, garlic and diced lemon, served with rice (inspired by Ottolenghi)

Recipes on my radar:

1. Summer panzanella: butternut squash, sourdough bread, baby broad beans, fresh peas, ripened tomatoes, capers and basil

2. Roman style vegetables: fennel bulbs, broad beans, green beans, garlic, chicken stock, lemon

3. Chantelle Nicholson’s vegan pea, broad bean and caramelised onion filo pie (available on The Guardian), however I’ll be playing around with substitutes for the tofu and the serving sizes

I’ve also bought this asparagus and mozzarella ravioli by Dell’Ugo as a bit of a treat. I’m not able to consume dairy often, but every once in a while I relax a touch and take a few risks, so when I spotted this product post-broad bean revelation, I knew it was a must. I plan to serve it with plenty of beans, some garden peas, asparagus and fresh mint/parsley. Wish me luck.

That’s all from me, but I want to hear from you. Give me your favourite broad bean recipes, a memory of eating them some place special, or some tips and tricks on bringing out their flavour. I’m all ears.

Amie Elizabeth