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Featuring twists of Casarecce pasta, with an irresistibly indulgent silky peppery carbonara sauce mixed with sautéed shallots, leeks, chopped rosemary, broad beans, peas and tender chunks of carrot and tempeh, marinated in paprika and soy sauce.

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BROAD BEAN & ASPARAGUS SALAD

This supergreen salad is the perfect side at a barbecue or use it to top some tasty bruschetta paired with a white bean and lemon dip for a light lunch.

Not Avocado On Toast

Nessa, Soho, the newly opened restaurant with executive chef Tom Cenci has a ‘Not Avocado on toast’ dish on the menu using broad beans as a more sustainable alternative.

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Broad Bean Pesto

Nina Matsunaga at the Black Bull recommends this as a lighter pesto, drizzled over pasta or to accompany a mozzarella and tomato sandwich, made by blending broad beans with hazelnuts and lovage.