Ps I can recommend the Wisley recipe for the courgette and basil bread (leaflets in the Yurt) .. though it did make a very large loaf !Continue Reading "Broad beans!"
A simple spring (or is it nearly summer?) rustic soup courtesy of Nigel Slater which serves 4. For those that prefer a less rustic appearance, it can be blitzed with a hand blender at the end to give a smooth green velvety soup. IF I don’t have many broad beans, I add in frozen peas at the end.Continue Reading "Broad bean, lettuce & basil soup"
A slight twist on the usual risotto recipes which comes from the asksarah website. I was converted to cooking with verjuice (green grape/ crab apple juice) by Aussie and Kiwi friends and so have it in the cupboard but this recipe works just as well if you substitute in lemon juice and/or dry sherry. In anticipation of the summer crops, sick defrosted frozen broad beans ( and if you have the patience the greyish outer pods removed) work just as well as frozen peas. Thise serves 2-3 as a main/ lunch dish.Continue Reading "Bulgur Wheat and Spring vegetable risotto"
My favourites are broad beans. This early in the season some of the pods are soft and the beans inside are tiny but don’t throw them out: peel any ‘string’ from the edge of the pods and cook them whole. They’re extra-delicious with white sauce. Even children will eat them.
Continue Reading "Broad Bean Pate"