If your green fingers have been busy during lockdown, you may well now have a sackful more broad beans than you bargained for. Here are some creative, storable, freezable ideas to deal with the glut
• Do you have a culinary dilemma? Email feast@theguardian.com
This is my first year growing broad beans, and I’ve got so many. Any ideas what I can do with them?
Liz, Northamptonshire
Nothing says summer quite like the unzipping of those fluffy jackets, so this is a nice problem to have, Liz. The good news is that, whatever their age, broad beans always have a use. Chef Henrietta Inman, who cooks and bakes using only natural, locally-sourced ingredients, eats the young pods whole, raw with butter and salt (you could add chopped mint, too), with bagna cauda or a pulse-based dip. That doesn’t automatically mean chickpeas, though: “There are so many other interesting beans and pulses growing in the UK,” she says. Her favourites come from Hodmedods, pioneer of UK-grown pulses, from quinoa to carlin peas, which she soaks, cooks and blends with herbs and olive or rapeseed oil. Cooked broads are reserved for tossing through salads and pasta, or for serving with grilled lamb. Simple, yes, but, as Inman points out, “You don’t want to do too much to them, because they’re tasty as they are.”
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