Broad Beans

Broad beans keep well in their pods in the salad drawer at the bottom of the fridge and they should stay fresh for a week, even if the pods wilt a little.

Broad beans have two layers of protection: the outer pod and the individual inner skin. The smallest, youngest beans definitely need only the outer pod removing before cooking. With larger broad beans, there is much debate about ‘double-podding’ (removing the skins as well). Some cooks can’t see the point – the skins add their own flavour and it’s quicker and less wasteful not to bother. Others insist that double-podding is worth it, giving beans that are brighter green, sweeter tasting and more tender. We’ll leave it up to you, but if you’re not usually a fan of broad beans, double-podding might convert you. To shell, just split the pod open along its seam and squeeze out the bean. The pods can be composted.