If you are tired of having Brussels sprouts with your turkey every Christmas or want an extra vegetable which doesn’t take long to prepare, try this mixture.
Boil the broad beans in salted water until cooked. Drain, put into a serving dish with the almonds and dot with butter, Stir the chives into the soured cream and spoon it over the broad beans. Cover the dish and keep warm until you eat, giving it a stir just before you start so that the cream coats the beans and nuts well.
© 1978 Josceline Dimbleby. All rights reserved.