Recipes

Chosen from The Farm Shop Cook Book by Christine McFadden, she writes "Make the most of the very first beans of the season. Barely emerged from the flowers, the pods aer tender enough to eat and can be enjoyed just like French beans or runner beans. There will be more pod than bean but the flavour is delicious."

Serves 2 as a starter

    10 cherry tomatoes
    200g baby broad beans, unpodded, flower stalks removed
    Extra virgin olive oil
    Garlic chives, roughly chopped to make 2 tsp
    1/2 tsp lemon zest
    40g feta cheese, crumbled
    Sea salt flakes
    Coarsely ground black pepper

Method

Preheat a ridged frying pan or stovetop grill. Grill the tomatoes for about 5 minutes or until slightly blackened, crushing them lightly with the back of a wooden spoon.

Meanwhile steam the broad beans in their pods for 5-6 minutes until just tender. Tip into a bowl and toss with just enough olive oil to coat, the garlic chives and lemon zest.

Arrange on serving plates with the tomatoes. Sprinkle with feta cheese, crumbled sea salt flakes and coarsely ground black pepper. Serve right away while still warm.