Broad Bean heaven!

Its not possible to have too many broad beans! There are just so many things you can do with them. I sowed Aquadulce Claudia in the autumn and they withstood -9 degrees over the winter and the winter gales. I staked them carefully and they came into flower in April and the first pods were showing in early May. We picked the tops then and ate them steamed with butter....delicious. This is the first picking made in May ( first peas on the right - delicious in salad!) and we have had loads. I put them in salads and risottos and we love them just blanched and covered in butter or a creamy white sauce. They work curried too and take on spices beautifully. The best thing is that they freeze so well that you just can't have too many! This variety is the sweetest and most delicious flavour I have tried. Next year I will plant in the autumn and then again in January in the greenhouse to get lots of them - they are not a summer variety. For the summer we have Masterpiece green longpod which I grew last year - very good and very abundant but not as good a flavour as Aquadulce. They are in flower now and will be ready to pick by July. 

This is a delicious risotto. Blanch the broad beans for a couple of minutes ( a bit longer if they are older or shop bought). Drain and make a risotto using arborio or carnaroli or vialone nano rice. Begin heating some stock in a separate pan - I often use good quality chicken stock cubes if I don't have any fresh. In another large heavy based pan start by sweating a finely chopped onion in olive oil and add strips of smoked bacon to brown with the onion. Add rice (60g per person - though I always make loads of risotto and reheat or freeze!) and lots of chopped fresh oregano (or dried if you don't grow any). When the rice has been turned in the mixture and is glossy ( a couple of minutes) add a good slug of white wine ( about a glass) and let it get absorbed. Then start to add the stock stirring all the time and add another ladleful or two every time the mixture absorbs it until when you test the rice it is at the al dente stage - not quite soft, still with a little bite. When you sense this moment is arriving add the broad beans and stir in well. Grate a good pile of pecorino cheese (parmesan will do!) and mix that in too. When you are happy with it, turn off the heat, add salt and black pepper to taste and let it rest before bringing to the table. This is one of my favourite ways to eat broad beans. You could mix in a handful of fresh peas or young green beans too if you want. The oregano and the smoked bacon are essential!