Broad Beans with Bacon

• 1 kg/2 lb fresh unshelled broad beans per person
• 1 rasher streaky bacon per person

Shell the beans and boil them in salted water for 6–7 minutes or until just tender. Dunk immediately into cold water and cool them rapidly. Peel off the bluish outer skins.

Remove the bacon rind and chop up the bacon. Fry it slowly in a pan until crisp but not brittle. Just before serving add the beans, chopped thyme, salt and pepper and shake the pan until the beans are hot.