Do yourself a fava—eat some Broad Beans (Vicia faba)
Broad beans (also know as fava beans (as well as a many other names) – fava just being Italian for ‘broad’) have been
eaten in the Mediterranean for 8000 years and have been found in the earliest human settlements.
Broad Beans in Cream—serves two
Use as a side dish or as a sauce for tagliatelle or other long pasta.
Take approx 200g broad beans—boil until just tender. In a pan, gently simmer 250ml of double cream, a crushed garlic clove, salt andpepper for five minutes. Fry a slice of bacon oruse a slice of ham and cut into little pieces. (Optional—add a pinch of salt if not using). Add bacon/ham and beans to cream and heat through together. Add handful of chopped parsley.
Broad Bean Hummus
This is a great thing to have after a hard morning at the allotment.
Boil the podded beans until just soft, then whizz in a food processor with some extra virgin olive oil, a little lemon juice, salt and crushed garlic to taste. Serve hot on a chunky piece of toast.
Broad Bean Orzo
Simmer 200g orzo pasta in 500ml stock or water until water is absorbed and the orzo cooked. Add 2 chopped spring onions, 300g cooked broad beans, 100g marinated feta cubes, 1 tbsp chopped flat leaf parsley, a spritz of lemon juice and a generous drizzle of extra virgin olive oil. Stir, eat.