We’ve been picking courgettes and broad beans for weeks. More produce than two people can handle so we’ve had plenty to give away. G’s been cooking a nice combo of broad beans, courgette slices and shredded kale (all allotment grown) sauteed with garlic and olive oil. He likes it so much it’s usually vanished before I can even think ‘camera’.
When I tire of eating broad beans as a vegetable portion with dinner I sometimes make a broad bean dip for lunch. It’s loosely based on the River Cottage Broad Bean hummus recipe where you whizz up gently boiled shelled broad beans with a little garlic, salt and lemon juice.
I put the beans in whole for my dip as I quite like it with more texture and then make it smoother and creamier by mixing in a generous spoonful of Philadelphia soft cheese. It may not be as fresh and vibrant a green but what it lacks in colour is certainly made up for in taste. You could try pepping it up with some freshly chopped herbs – mint works particularly well.