Meldreth Matters, July 2021

In Praise Of … … Peas and Broad Beans This month we showcase peas and broad beans. The British broad beans season runs from April to September, and they’re at their best between June and September.

Peas are available from mid spring and are also great to use from frozen. Put peas and broad beans on display in simple dishes that showcase their nature. They have an affinity for tangy dairy, especially when laced with lemon. Goat cheese, crème fraiche and Greek yogurt all showcase the peas and beans’ sweet side. Spread a purée of blanched peas or broad beans on a toasted baguette and top with Greek yogurt enhanced with lemon zest and a chiffonade of mint. Or toss tender lettuce leaves with a lemony vinaigrette, then top with torn prosciutto and warmed goat cheese and, lastly, a handful of tender blanched peas or beans. With broad beans it is often better to skin them after cooking, removing the white skin, which allows you to mash or puree them.

Here are four recipes to celebrate peas and broad beans in all their glory. Enjoy.

Grilled/BBQ Peas and Broad Beans with Minted Yogurt Sauce Cooking time : 5 minutes. Serves 4 Ingredients Fresh peas in their pods 400g (as young as possible) and broad beans in their pods 400g 1 tbsp olive oil 300g natural yogurt ½ tbsp clear honey ½ tbsp tahini 1 tbsp lemon juice 1 tbsp extra-virgin olive oil 2 tbsp mint leaves finely chopped Salt and pepper 30