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four
as a side dishEasy
By Jill Dupleix
Published 1998
Known as ‘the meat of the poor’, broad beans are now the vegetable of the rich, double-shelled and gleaming green in their nakedness. I generally prefer them clothed because I love the flavour of the skin as much as the nutty bean itself, and because there is only so much peeling I can handle. Make your own choice with this recipe, which links them sympathetically with prosciutto and sweet onion.