Label
All
0
Clear all filters

Broad Beans

Appears in

By Jeremy Round

Published 1988

  • About
Mostly British. Very small, young ones can be cooked whole and eaten pod and all. Usually, just the bean is eaten. The tougher older ones are best slipped out of their grey, leathery jackets and excellent puréed. The vegetable has a particular affinity with fresh dill and savory. Frozen can be reasonably good.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title