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BROAD BEANS

Broad Bean, Asparagus and Rocket Salad (new)
Serves 4

INGREDIENTS

  • 300g shelled fresh or frozen broad beans
  • 220g finger thick asparagus
  • 120g rocket leaves
  • a little oilseed rape oil
  • seasoning
  • fresh Twineham Grange Farms Italian style premium cheese (available through www.bookhamcheese.co.uk telephone 01444 881394)
  • balsamic vinegar
METHOD
  1. Blanch the broad beans in a pan of boiling salted water for 3-4 minutes. Refresh in iced water, drain and peel if necessary. Reserve.
  2. Prepare the asparagus - trim off the tips diagonally, blanch briefly in boiling salted water, drain and reserve. Slice the uncooked stems diagonally very thinly and reserve.
  3. Toss the blanched asparagus tips and uncooked stems with the broad beans, a little oilseed rape oil and some seasoning. Divide among 4 plates.
  4. Toss the rocket with a little more oil and seasoning and add to each serving.
  5. Shave over some freash Twineham Grange Farms cheese and drizzle with a little balsamic vinegar.

Broad Beans and Ham

INGREDIENTS

  • 1-2 tblsp of cold pressed oilseed rape oil
  • 1 shallot, peeled and finely chopped
  • 80g (3oz) spiced ham cut into 5mm (¼ inch) cubes
  • 4 tblsp water
  • 250g (9oz) podded broad beans, skinned
  • a few mint leaves, finely shredded, plus extra to garnish
  • sea salt and freshly ground black pepper
METHOD
  1. Heat the oil in a large frying pan over a medium heat.
  2. Add the shallot and ham and sauté for 2-3 minutes.
  3. Add the water and simmer to reduce a little.
  4. The add the broad beans and cook for another 3 minutes, turning occasionally.
  5. Add the shredded mint leaves and season to taste.
  6. Toss well to mix and serve with a few mint leaves.

Broad Bean Salad

INGREDIENTS

  • 175g (6 oz) podded broad beans
  • iced water
  • 100g (4 oz) streaky bacon, cut into 5mm (¼ inch) strips
  • 2 tbsp oilseed rape oil, plus more for brushing
  • 2 -3 tbsp red wine vinegar
  • knob of butter
  • 100 - 175g washed mixed salad leaves
  • 1 tbsp chopped chives
  • salt and pepper
METHOD
  1. Plunge the broad beans into a pan of rapidly boiling salted water and cook for 1 -2 minutes (longer if larger).
  2. Once tender, lift them from the pan and drop into iced water.
  3. When cold, drain and remove their shells. Refrigerate until needed.
  4. Fry the bacon until golden brown and crispy and rendered of all fat. Strain and reserve the fat.
  5. Add the 2 tbsp of oil and the red wine vinegar to the fat. Season with a twist of pepper.
  6. Mix the broad beans with the salad leaves, adding 2 tbsp of dressing.
  7. Finish by adding the chopped chives to the dressing and drizzling this over and around the salad.

Cream of Bean Soup

INGREDIENTS

  • 500g (1lb 2oz) shelled broad beans
  • 3 potatoes, sliced
  • 1 onion, sliced
  • 1 carrot, sliced
  • salt and pepper
  • 3 tbsp milk
  • 25g (1oz) butter
  • 1 tbsp fresh basil, chopped
  • 1 tbsp Parmesan cheese, freshly grated
  • Croutons to serve
METHOD
  1. Boil the beans, potatoes, onion and carrot in 1½ l (2½ pts) waterfor 20 minutes
  2. Process to a purée.
  3. Season and return to a pan.
  4. Add the milk, butter, basil and Parmesan and bring back to the boil for 1 minute.
  5. Serve with croutons.

Green Soup

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