Broad Beans and Quail’s Eggs with Prosciutto

A simple but delicious cold starter that can be made at any time of year, as frozen broad beans are excellent. However, if you or a friend grow broad beans in the garden, this is a dish for the first picking of the season. Dill can be used instead of parsley and you can scatter shavings of Parmesan cheese on top if you like. Serve with warm crusty bread.