Broad Beans are Back!
By Catherine Lee, 23 July 2012 –
I was delighted to see the broad beans in the bag this week. The weather has made things difficult for this usually abundant crop, so the precious beans were savoured and, despite having a host of recipes researched and ready to be tried, I reverted to one of my favourites from last year, Feta & Broad Bean Salad. It’s a real pleasure to eat, so summery to taste and simple to make. On the strength of how much I enjoyed them, I promptly went out and bought more so that I could try some new dishes before the short season ended. The first was a Garlicky Broad Bean Puree; served hot, it's a delicious side dish to anything from griddled fish to barbecued meat. Or served at room temperature as a hummus, it's delicious with a few salady, nibbly bits and pieces. Another simple way to use the beans without masking them too much is a simple Broad Bean Rissotto with Bacon & Garlic. When the beans aren’t in season I substitute them with frozen peas.
The other vegetable under the spotlight this week is the white cabbage, which got made into a Spicy Coleslaw. Perfect to serve at a BBQ - if only we had the confidence to plan one. And finally, this is a recipe that I’ve just found and not yet tried, so if you get around to it soon please let me know what you think. Gratin of White Cabbage & Lentils in a Provençal Sauce looks full of flavours and a nice dish for a family supper.