Broad beans, like all green vegetables, are delicious when they are crispy and green but quickly lose their flavour if you boil them for too long. In this step by step guide Paul Ellis, professional chef and cookery school owner, shows you how to cook broad beans to perfection.
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frozen broad beans, thawed
Add some salt to a pan of water and bring it to the boil.
Peel the outer skin off your broad beans.
Put the beans in the boiling water for about 20 seconds, then plunge them into a bowl of cold water.
Serve in a salad, with a bit of pesto, or reheated and served with butter, salt and pepper.