Broad beans are at their best in the summer from June to mid-September when they grow all over the UK and can be bought super fresh. They're sold in their pods, which means you'll need to pod them (a great job for kids); simply boil for a few minutes, then drain, slit each pod along the seam, then pop out the beans inside. Serve simply boiled and buttered as a side, throw them into a salad, blitz them into a tasty alternative to hummus or incorporate your beans into risotto or pasta dishes. Here are a few of our favourite broad bean recipes to get you started.
Peas, Broad Beans, Mint and Ricotta from Caravan: Dining All Day by Laura Harper-Hinton, Miles Kirby & Chris Ammermann
The tastiest dishes are often the simplest. This salad recipe is fresh, simple and zesty with its pairing of fresh peas and broad beans with creamy ricotta, lemon and fresh herbs.
From the book
Caravan: Dining All Day
Recipes from the London restaurant scene favourite
Beautiful dishes using fresh and seasonal ingredients
Aussie-style brunch inspiration
Beef Meatballs with Broad Beans and Lemon from Jerusalem by Yotam Ottolenghi & Sami Tamimi
“Fresh, sharp and very, very tasty, these meatballs are our idea of the perfect supper dish”, says Ottolenghi, and we couldn't agree more. Braise the broad beans with thyme, garlic, spring onions and chicken stock, then simmer gently with the browned meatballs for a one-pan dish of insane flavour.
Crushed Broad Beans and Avocado from Orient Express by Silvena Rowe
Forget hummus! Blend broad beans with avocado, lemon juice, olive oil, tahini and sumac for a simple, summertime dip. Team it with homemade Parmesan and sumac biscuits as shown in this recipe.
Get a copy of Orient Express here.
Broad Bean, Parmesan and Mint Risotto from The Recipe Wheel by Rosie Ramden
Light and summery yet still substantial, this risotto pairs sweet broad beans with salty pancetta and aromatic mint.
Get a copy of The Recipe Wheel here.
Moroccan Summer Salad from Mary Berry's Quick Cooking by Mary Berry
Mary's Moroccan-inspired salad packs in mixed grains, plenty of fresh herbs and broad beans. She uses tinned broad beans here, but feel free to buy them fresh when in season from June to mid-September and boil for a few minutes until tender. Mary says; “broad beans are also called fava beans and add texture and flavour, as well as making the salad a bit more substantial”.
