BROAD BEANS
Let’s be ‘broad’ minded! T
hese unassuming, but delicious, legumes are a summer star! Best eaten young when tender, broad beans have a fresh, creamy texture, making them a perfect match for salty foods and bold flavours. But remember to remove the skins if they are tough. Here are 6 easy ways to add their vibrant green punch to your diet. Snack attack! A moreish alternative to crisps or nuts. Heat about 1/2 inch of oil in a large pan and fry shelled broad beans until golden brown and crispy (about 10 minutes). Remove with a slotted spoon and drain on kitchen paper. Leave to cool and toss in salt or spices. Deeply dippy Steam broad beans for 3-5 minutes and d leave to cool. Whizzz in a food processsor with some fresh garlic, mint, parsley, olive oil, chilli and d seasoning. Perfe ect as a dip with pitta brread, celery and tomatoes, or as a
sandwich filler. A great way to use older beans. Pesto pronto Steam broad beans for 3 mins and run under ice-cold water to stop them cooking. Fry some garlic and a few anchovies until golden, stir through the broad beans, then crush in a pestle and mortar with Parmesan, lemon juice and oil. Superb stirred through pasta, or even spread on toast! Raw power Young broad beans are sweet and tender and can be eaten raw, pods and all! But if you prefer them podded, throw them into all manner of salads with bold flavours such as fennel and beetroot, or just eat them as they are for a healthy snack and a massive vitamin boost. BBQ beauties Forget about podding – this charred broad bean recipe is delicious and fun. Brush young whole pods with olive oil, cook on the bbq for 5-8 minutes until they are charred on both sides. Arrange the pods on a platter and
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toss with smoked salt, chilli flakes, lime juice and soy sauce. Pod the beans and enjoy. Super summer soup! A celebration all things good, green and fresh…and a delicious way to use your garden glut! Over a medium heat, fry onion in a heavy based pan, and add in any summer veg you want, roughly chopped, including broad beans. Add vegetable stock, simmer until everything is tender, add lots of fresh herbs and season to taste.
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