Peas, Broad Beans, Mint and Ricotta from Caravan: Dining All Day by Laura Harper-Hinton, Miles Kirby & Chris Ammermann The tastiest dishes are often the simplest. This salad recipe is fresh, simple and zesty with its pairing of fresh peas and broad beans with creamy ricotta, lemon and fresh herbs. Beef Meatballs with Broad Beans and Lemon from Jerusalem by Yotam Ottolenghi & Sami Tamimi “Fresh, sharp and very, very tasty, these meatballs are our idea of the perfect supper dish”, says Ottolenghi, and we couldn’t agree more. Braise the broad beans with thyme, garlic, spring onions and chicken stock, then simmer gently with the browned meatballs for a one-pan dish of insane flavour. Buy a copy of Jerusalem here. Crushed Broad Beans and Avocado from Orient Express by Silvena Rowe Forget hummus! Blend broad beans with avocado, lemon juice, olive oil, tahini and sumac for a simple, summertime dip. Team it with homemade Parmesan and sumac biscuits as shown in this recipe. Get a copy of Orient Express here. Broad Bean, Parmesan and Mint Risotto from The Recipe Wheel by Rosie Ramden Light and summery yet still substantial, this risotto pairs sweet broad beans with salty pancetta and aromatic mint. Get a copy of The Recipe Wheel here. Moroccan Summer Salad from Mary Berry’s Quick Cooking by Mary Berry Mary’s Moroccan-inspired salad packs in mixed grains, plenty of fresh herbs and broad beans. She uses tinned broad beans here, but feel free to buy them fresh when in season from June to mid-September and boil for a few minutes until tender. Mary says; “broad beans are also called fava beans and add texture and flavour, as well as making the salad a bit more substantial”. Grab yourself a copy of Mary Berry’s Quick Cooking here.
