Wednesday, 15 July 2009

broad beans

If you haven't noticed, broad beans are in season.

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Don't forget to double peel 'em if they're not brilliant green.

Try them in:

Stews and slow roasted braises to lift the colour and flavour of rich, winter food.

As a replacement for peas in a salad or pasta.

Bon Apetit!

1 comments:

Simon Food Favourites said...

i've never tried cooking with before but sound yummy. i'll be sure to remember to double peel.