Broad beans are the harbingers of spring. Sure, all that podding (and double podding) is fiddly, but the results, we think, are well worth the effort. They work beautifully in spring-ready salads and ...

Soak the dried broad beans in cold water overnight, then drain. The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to ...

Add Yahoo as a preferred source to see more of our stories on Google. Where have the broad beans gone? They've been cooked up and pureed into creamy pasta sauce with fennel. Julia Uehren/loeffelgenuss ...

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It’s broad bean season! Whether you’re growing them in your garden or picking up a pack at the supermarket, these delicious beans are ready to be chucked into dishes and eaten all summer long. Broad ...

This quiche is a thing of beauty, says Paul Hollywood: courgette ribbons are spiralled in the pastry case and interspersed with broad beans and feta, then baked in a creamy egg custard. Don't ...

1/ If using the pancetta, heat a frying pan over a medium heat and add the pancetta. Cook, stirring frequently, until the pieces are golden brown then transfer the pancetta and fat to a bowl and set ...

150g podded broad beans, fresh or frozen 200g medium-mature goat’s cheese, such as Capricorn or Kidderton Ash 3 tbsp olive oil 1 red onion, peeled and thinly sliced 1 garlic clove, peeled and finely ...