Broad beans are full of vitamin A and C and rich in protein. The beans need to be eaten within a couple of days and stored in the fridge, otherwise the carbohydrates in the beans turn to sugar which in turn changes the flavour of the bean. They do however freeze very successfully shell them and place them flat on a tray.

What do I do with them????

Broad beans are great after gently simmering in unsalted water for five to ten minutes, larger beans may be better once shelled. They can be served cold in salads or as a vegetable accompaniment with or without a sauce. Or you could try the broad bean soup recipe below:

30g/1oz unsalted butter
½ potato, peeled and diced
290ml/½ pint vegetable stock
85g/3oz broad beans, cooked and shelled
salt and freshly ground black pepper
small handful of parsley, chopped
splash of double cream
splash of white wine
small handful of mint
1. Gently melt the butter in a saucepan and sauté the potato for 3-4 minutes, to colour.
2. Pour in the stock, bring to the boil and then reduce the heat.
3. Stir in the broad beans, seasoning and parsley and simmer gently for 10-12 minutes, or until the vegetables are tender.
4. Transfer the soup to a food processor/blender and add the cream, wine and mint.
5. Blend until smooth and then return to the pan to warm through.
6. Ladle the soup into a serving bowl and serve at once.