Instructions: Simmer the broad beans in salted water for about 3 minutes then drain.

Once cool enough to handle pop them from their skins.

Discard the skins and put the beans into a small pan.

Add the garlic more salt a smattering of black pepper a half a cup of olive oil and a little less of water.

Gently stew together for about 5 minutes then add about twothirds of the herbs (reserving the rest for serving) and stew for a further 5 minutes.

Dont overstew or the beans will lose their colour.

Crush a few of the beans with a fork. Toss with the remaining herbs taste and add more salt and pepper if it needs it.

Squeeze over the lemon juice before serving on toast.

Fresh broad beans arent around at present but the frozen ones are so good that I often use them in spring and summer instead of fresh. I serve this on toast. If you make up some herb oil (qv) give it a splash of that before piling on the beans.

Makes enough for 4 big toasts

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