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

Method

Combine all the ingredients for the yogurt sauce and keep it cool until you need it. If you make it a few hours ahead, add the mint just before serving. Pick through your peas and broad beans and discard any bad ones. Toss the peas and beans in their pods in a little oil and char them over a hot barbecue for 3-5 minutes, until bright green and charred in parts. The peas and beans will have steamed inside their pods. Dip them in the sauce and eat in their pods (if the peas are very young), or pop them out, and douse them in the sauce. Goes well with: any BBQ dish

Peas, Broad Beans, Manchego and Toasted Breadcrumbs Salad

Cooking time 5 minutes. Serves 4

Ingredients

400g fresh or frozen broad beans 400g fresh or frozen peas 75g sourdough or crusty bread 50ml olive oil ½ garlic clove, chopped Sea salt flakes 1 lemon, zested and juiced 2 sprigs mint, leaves removed and finely chopped, plus extra to serve 25ml extra-virgin olive oil 30g manchego peeled into shavings

Method

Bring a large pan of salted water to a rolling boil and prepare 2 large bowls filled with iced water. Blanch the broad beans for 2 minutes, remove with a sieve and transfer to a bowl of iced water to stop them cooking further. Repeat with the peas. Once the broad beans have cooled, drain and peel and discard the skins. Once the peas have cooled, drain the water and set aside. Pulse the sourdough into small chunks in a food processor. Heat the olive oil in a frying pan over a medium heat and fry the bread until light golden brown. Add the garlic and fry for 2 minutes or until just beginning to brown. Remove from the heat and transfer the crumbs onto kitchen paper to drain off the excess oil. Season with sea salt flakes.

Mix the lemon zest and juice, mint, broad beans, peas and extra-virgin olive oil. Season with sea salt to taste. Spoon onto plates, then scatter the manchego all over each plate, sprinkle over the breadcrumbs and finish with pepper and extra mint, if you like. Goes well with: BBQ meats or fish

Green Linguine

Cook time: 15 min serves 2

Ingredients

125g fresh or frozen peas 125g 50g fresh or frozen broad beans 50g 1 tbsp olive oil 1 leek finely sliced 1 tsp dried chilli flakes 75g ricotta 20g parmesan grated, plus a little extra to serve ½ lemon zested and juiced 150g linguine Mint a small bunch, shredded

Method

Put the peas and broad beans into a pan and pour over a kettle of boiling water. If fresh cook for 5-10 minutes until soft; if frozen 2-3 minutes. Drain and pod the broad beans. Take about ¾ of the peas and blend in a food processor or with a hand blender with 1 tbsp of water until smooth. Heat the olive oil in a frying pan and fry the leek with some seasoning for 8-10 minutes until soft. Stir in the chilli flakes, broad beans and remaining peas and fry for 2 minutes. Cool slightly and put into a bowl with the pea purée, ricotta, parmesan, lemon zest and juice and some seasoning and mix well. Cook the linguine following pack instructions, reserving some cooking water. Tip the pasta back into the pan and add the pea and leek mix and a splash of the cooking water. Mix well and serve with the mint and more parmesan, if you like. Goes well with: chargrilled chicken breast

Scallops with Pea and Mint Purée and Black Pudding or Pancetta

The pea purée is quite soft, so it doubles up as a sauce. You can make the pea purée and then the scallops, which are flavoured with only a little cumin and salt and pepper. Takes just minutes to cook, serves 2.

Ingredients

150g Fresh or frozen peas 25g butter 50ml chicken stock fresh or ½ stock cube Mint a small bunch, roughly chopped 6 scallops ½ tsp ground cumin Salt and pepper Sunflower oil 2 black pudding slices or 4 rashers of pancetta

Method

Put the peas, butter and stock in a pan and season well. Simmer for about 3-4 minutes (you want the peas to stay bright green) then put in a food processor or blender with the mint and whizz to a purée. Put back in the pan and keep warm. Season the scallops with a little cumin and salt and pepper. Heat a non -stick frying pan to very hot with a little oil and butter. Sear the scallops for about 1 minute each side (you want a nice caramelised colour on them). Serve 3 scallops per person on a bed of the pea purée with char grilled black pudding slice or pancetta. Goes well with: sautéed potatoes as a main course.

Jane O’Hagan

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