Spring Broad Beans


Serves 4 (as part of a larger meal)

2 tablespoons grapeseed oil

350g podded broad (fava) beans, blanched and peeled (from 500g unshelled beans)

1 garlic clove, finely chopped

2 tablespoons finely chopped preserved snow vegetable (potherb mustard)

3 spring onions, white part only, thinly sliced

2 bunches mustard leaf, trimmed and washed

1/2 lemon

Sea salt

Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Sauté half the broad beans for 3 minutes, then transfer them to a bowl and mash them roughly with a fork.

Reduce the heat and gently cook the garlic in the remaining oil, then add the rest of the broad beans and cook for 3 minutes. Add the crushed broad beans, snow vegetable, spring onions and mustard leaf, cooking until the leaves are just wilted. Season with a squeeze of lemon juice and sea salt to taste.

Jen Flanagan