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How to cook Broad beans

Broad beans should always be podded, but some people like to remove the tougher outer skins of each bean – this makes them extra tender. Blitz the beans into a purée, or mix whole podded beans through a simple salad. Broad beans go particularly well with cured meats, strong spices and peppery extra virgin olive oil.

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Broad beans belong to the legume family and are sometimes referred to as fava beans. They are thought to have originated in the Mediterranean and tend to grow best in warm climates. They’re incredibly versatile and are an important staple of numerous food cultures.



A real seasonal treat, broad beans are at their best in the UK over the summer months, starting from May and finishing in September.



Like asparagus, broad beans should really be used as soon as possible after picking. If you can’t use them immediately, pod and freeze them.

What are the health benefits?

Broad beans are high in folic acid, pantothenic acid, vitamin C and vitamin B5. Three heaped tablespoons count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).