Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen

Broad beans keep well in their pods and will survive for a week in the bottom of your fridge without significant deterioration, even if the pods become a little limp. It is, however, vital to pick the beans while they are still tender. The very small, immature pods can be boiled and eaten whole but you will have to grow them yourself for this. In Italy it is common to eat the shelled beans raw with pecorino cheese while they are still only about 1cm long. Larger beans are normally shelled and boiled for 3 or 4 minutes. Larger beans can be blanched in boiling water before slipping them out of their inner skins – an enjoyable task for children. Jane always does this with larger beans in the Field Kitchen and I enjoy the results but lack the patience or dexterity to do it often myself. If the stalk attaching the bean to the pod is starting to brown, they are getting too mature, and fit only for an Andalusian donkey. If you get these from us, you should complain.

Don’t be put off by the appearance of the pod; broad beans often develop chocolate spot (causing speckled browning of the pods) later in the season and, as this does not affect the eating quality of what is inside, we assume you will be fairly tolerant of it. To get a really strong bean flavour, if the pods are in reasonable condition they can be simmered to make a stock to use in a risotto or for inclusion in a béchamel sauce.

Bean tops can be pretty nasty steamed or boiled but I strongly recommend stir-frying; only use the leading shoot and make sure you use them fresh. Not everyone likes them – despite my protestations, Jane refuses to serve them in the Field Kitchen. Stir-fry the dry bean tops in olive oil with roughly chopped garlic and seasoning until they collapse. Serve immediately, perhaps with squeeze of lemon. Goes well with lamb.

Broad Bean and Courgette Soup (#ulink_887ad10e-514e-5259-a367-d4a9be9d5d39)

A quick and easy late-spring soup. Frozen peas can be added at the broad bean stage, if you like.

Serves 4

1 onion, chopped

2 garlic cloves, crushed

2 tablespoons olive oil, plus an extra splash

400g courgettes, grated

500ml vegetable stock

400g shelled broad beans

a small bunch of mint, chopped

a small bunch of basil, chopped

sea salt and freshly ground black pepper

grated Parmesan cheese, to serve

Sauté the onion and garlic in the olive oil for 10 minutes, until soft but not coloured. Add the grated courgettes, cover the pan and sweat for 10 minutes. Pour in the vegetable stock, add the broad beans and simmer for 10 minutes, until the courgettes and beans are tender. Season with salt and pepper, then add a splash of olive oil and lots of chopped mint and basil.

Take out a third of the soup, liquidise it until smooth and then stir it back into the pan. Sprinkle with Parmesan and serve warm or at room temperature.

Penne with Broad Beans, Bacon, Mint and Cream (#ulink_60cf308b-b1a6-55b2-8f94-8253bf95c4cb)

This makes a great quick pasta dish but you could also serve the sauce on its own, as an accompaniment to grilled or roast chicken.

Serves 4

500g shelled broad beans

350g penne

100g pancetta or smoked streaky bacon, cut into fine batons

1 tablespoon butter or olive oil

1 garlic clove, crushed

200ml double cream

a small bunch of mint, roughly chopped

2 tablespoons freshly grated Parmesan cheese

sea salt and freshly ground black pepper

Cook the broad beans in boiling salted water for a few minutes, until tender. Drain and set aside.

Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, fry the bacon in the butter or oil until just beginning to brown, then add the garlic and stir for a minute without letting it colour. Stir in the cream, mint and broad beans and simmer for a few minutes. Then add the Parmesan and season to taste.

When the pasta is done, drain well, toss with the sauce and serve immediately.

Fattoush with Broad Beans (#ulink_478a6ecf-d28b-5dfb-8a1e-224cc9a65d93)

This classic Middle Eastern toasted bread salad is given a new twist with spring vegetables. The cumin in the dressing adds a bit of a kick but you can reduce the quantity if you prefer a more subtle effect. Serve with grilled fish or as part of a mezze.

Serves 4

2 pitta breads, torn into 2–3cm pieces

100g shelled broad beans

1 Cos or Little Gem lettuce, shredded

1 small cucumber, peeled, quartered lengthways, deseeded and cut into 1–2cm chunks

4 radishes, sliced

10 cherry tomatoes, cut in half

50g feta cheese, crumbled

For the dressing:

6 mint leaves, chopped

6 tablespoons extra virgin olive oil

1

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tablespoons red wine vinegar

1 teaspoon cumin seeds, toasted in a dry frying pan and then crushed