Simple can be delicious: this recipe uses just a few ingredients, cooking blanched broad beans with olive oil, onion and bay leaves. Serve with chunks of sourdough and a green salad. Risoni with ...

Broad beans are at their best from the end of May through to mid-July, when the pods are pale green and soft and the beans are still small. Only brief steaming or cooking is required when broad ...

Add the fresh broad beans and the blended beans and cook for 15 minutes, then season and serve drizzled with a little extra-virgin olive oil. Recipe courtesy of Made in Sicily by Giorgio Locatelli ...

This is a simple and tasty recipe for a delicious dinner for the whole family. When I see a bag of green, firm fava beans at ...

I love the addition of blanched broad beans but the salad will still be lovely without them if you cannot find them. This is a brilliant vegetarian dish, inspired by a recipe I adapted from one of ...

Add the broad beans and blanch until bright green and soft: 2–3 minutes if they’re small, 3–4 minutes if larger. Scoop them out and refresh under a cold tap until cool enough to touch.

I always try to keep a packet of broad beans stashed in the freezer, as they are so easy to whip into a dip, which I have served with these sliders (these are also a great way to use up leftover ...

Bring a medium-sized pan of water to the boil. While the onions are cooking, pod the broad beans, then cook them in the boiling water for about 7 minutes, depending on their size. Check them for ...

Press your thumb gently on top of each cookie to leave a shallow indent and create shape of fava bean. Bake, switching racks and rotating baking sheets halfway through, until outside of cookies is ...