The fresh, creamy texture of broad beans make them a good match for salty foods such as bacon, Parmesan and anchovies. Galton Blackiston combines New potatoes with samphire and broad beans and tops with an oozing poached egg for a magnificent seasonal starter.
Broad beans also make a great match with most shellfish; Martin Wishart includes them in his starter of Orkney scallops baked in the shell with morels. More robust red meat works wonderfully with broad beans and lamb is a classic summertime pairing, especially with the addition of mint. Try Shaun Hill’s Rack of lamb with sweetbread pie and gravy or Bryan Webb’s Roast lamb with parsley and pine nut stuffing.
Freshly cooked broad beans are a welcome addition to any summer meal. Robert Thompson’s Buffalo mozzarella with peas, broad beans, mint, lemon and olive oil is an easy starter to throw together, while Paul Heathcote’s Couscous is just as speedy and simple to add to a midweek meal. For something a little different, try Nuno Mendes’ Charred broad beans with St Jorge cheese and brioche crumb as a vegetarian canape at a dinner party.