Broad beans with lemon and dill

Broad beans with lemon and dill

By
From
Citrus
Photographer
Mowie Kay

This recipe is very adaptable. I have on occasion made a double amount (I always have frozen broad beans to hand), chilled the leftovers, and mixed with sliced, grilled artichokes the next day for a quick salad. In summer, you could try using summer savoury in place of the dill.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take around 500g baby broad beans – when small they don’t really need their skins removed. If you are using larger beans, increase the amount to 600g and skin them. Slice 1 shallot very finely and sauté in 1 tbsp olive oil and 10g butter. Add the beans with the finely grated zest of 1 lemon, plenty of seasoning and a splash of water. Cover and braise for 4–5 minutes until tender. Taste and squeeze in plenty of lemon juice, then stir in lots of freshly cut dill.
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