On closer investigation those who hate them have usually suffered through mealy and starchy broad beans that have been picked too late. To add insult to injury, the beans have then been boiled until they are grey and watery. Broad beans need to be picked young and sweet, like peas. At this size they can be eaten raw or just lightly blanched – and come with a proud track record of converting every hater I’ve come across into a lover. Well, let’s say a liker . .
Serves 4
INGREDIENTS
300 g young broad beans (from about 800g beans in pods)
500 g squid, cleaned, tentacles reserved
80 ml (¹⁄³ cup) olive oil
6 cloves garlic, thinly sliced
100 g chorizo, cut into 1 cm pieces
3 strips lemon rind
sea salt and freshly ground black pepper
large handful mint leaves, coarsely torn
lemon wedges, to serve
METHOD
1 Bring a large saucepan of salted water to the boil over high heat, add broad beans and cook for 1 minute, then drain in a sieve and refresh under cold running water.
2 Using a sharp knife, thinly slice squid tubes into strips about 5 cm long. Cut tentacles to separate each leg and set aside.
3 Heat olive oil in a large frying pan over medium-high heat, add garlic and sauté until fragrant, about 1 minute. Add squid and chorizo and sauté until squid is just cooked and beginning to colour. Add broad beans and lemon rind, then season with salt and pepper and cook until beans are just warmed through. Stir through mint leaves and serve immediately, with lemon wedges for squeezing.
Recipes from the book The Agrarian Kitchen by Rodney Dunn and photography by Luke Burgess, published by
Lantern rrp $59.99.
