Simple Broad Bean and Ricotta Pasta (Nigel Slater and Jamie Oliver)
Beef Meatballs with Broad Beans and Lemon (Jerusalem by Yotam Ottolenghi)
Make ping-pong sized meatballs with 300g of beef mince and 150g lamb mince, 1 finely chopped onion, 120g breadcrumbs, 2 tbs each of parsley, mint, dill and coriander, 2 garlic cloves, 1 tbs baharat spice mix, 1 tbs ground cumin, 2 tsp capers, and one beaten egg. Brown meatballs in fry pan and set aside.
Cook 350g of podded broad beans to your liking (I left the skins on for this recipe and I really liked the way some of the skins came off and added more texture to the dish. The recipe calls for removing skins from half the beans and set aside until serving).
Cook thyme, six chopped garlic cloves, and 8 chopped spring onions over medium for 3 minutes. Add broad beans, 1 and 1/2 tbs lemon juice, 80ml of chicken stock, 1/4 tsp salt. Beans should be almost covered. Cook over low heat for 10 minutes.
Add meatballs and 400ml of chicken stock, and simmer gently for 25 minutes. There should be plenty of sauce once cooked, as the meatballs soak up the sauce after cooking has finished.
To serve, add more chopped herbs and shelled broad beans.
Warm Broad Bean Salad (from a fantastic local community food-growing, harvesting and cooking group the Growing Abundance Project)
Pod, blanch and skin 1kg of broad beans. Gently cook some chopped garlic in olive oil, then add skinned broad beans. Place in a bowl, add washed and chopped preserved lemon, and slithers of parmesan. You can add extras like peas, asparagus, bacon, mint or dill etc.
Broad Bean Gratin (Vegetables by Rosemary Stanton)
Pod, blanch and skin broad beans. Put two slices of bread in food processor with half a cup of parsley, then add a handful of toasted nuts (raw chopped walnuts suggested by Stanton). Finely chop and gently cook well one onion in olive oil, then add to bread and parsley mixture. Cook some peas, drain and add to broad beans. Place peas and broad beans in a baking dish, cover with bread mixture and place under hot grill until golden.
Simple Broad Bean Dip (Stephanie Alexander Kitchen Garden Companion)
Pod, blanch and skin broad beans, mash in mortar and pestle, mix with olive oil, lemon juice, parmesan or pecorino, and salt and pepper. Smear it on lightly toasted sourdough rubbed with garlic. I think this would be great with peas and mint added. I’ve also done a similar thing with lime and garlic crushed with salt, in the absence of avocados, as a replacement for guacamole on burritos.