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Ingredient Of The Week
May 8 2008 With Chris Duffy
The broad bean is a neglected vegetable, which is a shame because it has a robust flavour and is full of protein, phosphorous and vitamins A and C.
The time to enjoy British-grown broad beans is from May to early July. They go brilliantly with pork and also mingle well with bacon and luxurious hams like pancetta. They like wine and butter, as well as a sprinkling of parsley or mint.
Baby beans should be boiled for five minutes and eaten with the skin on, while older ones require extra cooking time and should have their skins removed.
For a simple dinner, toss cooked beans, boiled potatoes and pasta with green pesto then drizzle with olive oil and scatter over some pecorino cheese.
* Chris Duffy is executive chef at Filini at the Radisson SAS Hotel, Birmingham.
