Serve as a salad, starter or as part of a tapas spread. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water.

To infuse the broad beans and peas with flavour, Jamie suggests boiling them separately with salt and stalks of mint, before blanching them for two minutes in ice cold water. Once all of the ...

Each serving provides 597 kcal, 38.9g protein, 14.2g carbohydrate (of which 3.5g sugars), 40.6g fat (of which 13.3g saturates), 9.7g fibre and 1.93g salt. Cook the broad beans in a pan of boiling ...