The Broad Bean season is short, and once the pod is formed the cycle speeds on from the eat-all stage to needing to skin the beans.  Each stage benefits from a different approach. (Any ‘rust’ on the skin is a natural response to weather conditions and won’t affect the beans.)

  1. Simply boil the podded beans in water for a few minutes then plunge into cold water. 
  2. It’s up to you whether you shell them or not, to a bowl add the beans, some sliced radishes and finely chopped herbs such as dill, mint and parsley and dress with lemon juice, olive oil and seasoning.