This month's best
June's best: Broad Beans
These wonderful little kidney-shaped beans are at their best in June when they’re just beautiful boiled, buttered and munched with freshly-baked bread. Be as frugal or as fancy as you like.
Our quick and tasty tips:
- Delicious eaten raw with lumps of pecorino.
- Try lightly cooking them and serving in a salad of chopped soft herbs like chervil, parsley, mint and tarragon and a white wine vinegar and olive oil dressing.
Eat Seasonably Use Them Up Tips for Broad Beans
Bought too much of your favourite fruit? Not sure what to do with the spare veg in the fridge? Our Use Them Up Tips are a great way to make sure you don’t throw them away.
Eat Seasonably Cucumber, Broad Bean, Tuna & Spinach Salad
A really delicious and super-fresh way to use a load of seasonal veg in one dish. The cucumber adds a delicious coolness to the proceedings.
Hugh Fearnley-Whittingstall’s Broad Beans on Toast
Incredibly simple and fabulously filling, this is a delicate and simple way to rustle up some broad beans, sparked up with bacon, fresh as you like.
Yotam Ottolenghi’s Radish and Broad Bean Salad
This is an ideal brunch dish for a warm summer’s day. With the tahini sauce and bread, it makes a modest meal in itself; without them, a colourful salad – light, refreshing and wholesome.
Eat Seasonably Broad Bean, Bacon & Mint Penne
A fantastically quick and tasty pasta dish, lifted sky-high by the fresh mint. Perfect for a refreshing lunch or filling snack.
Allegra McEvedy’s Yellow Courgette, Broad Bean and Fresh Pea Quiches
Once, quiches were naff and suburban. Not any more. Let this super-nutritional, super tasty classic from Leon’s co-founder turn you to the tart side.
