Young broad beans are delicious, and can be served hot, or used in salads.

Gently boil the podded beans in salted water with mint until just tender, they only take minutes.

They are best when gently squeezed out of their tough grey skins, showing their bright green colour.

To serve hot, melt a little butter in a saucepan, and add cooked skinned beans, shake, and season with freshly ground pepper, finish with a little double cream and serve piping hot!

For a salad, moisten with olive oil, vinegar, and lemon juice, season with pepper and add finely chopped shallots and chives.