Broad Beans recipes

These chunky fritters are packed with double-podded broad beans and salty halloumi, golden on the outside and yielding within. They come together quickly in one bowl and cook in under ten minutes, making them a brilliant weeknight supper or lazy weekend brunch. Serve with a spoonful of cool yoghurt and a drizzle of chilli oil and you have something genuinely special.

A vibrant Italian-style snack that celebrates broad beans at their sweetest. Freshly podded beans are quickly blanched, double-podded for their brilliant green flesh, then crushed with lemon, mint and olive oil and piled onto toasted sourdough smeared with creamy ricotta. This is the kind of thing you make in high summer when the beans are young and tender and you want something that tastes exactly like the season.

A silky, vibrant green soup that tastes like summer in a bowl. Double-podded broad beans are cooked briefly then blended with hot stock, sharp pecorino and a generous squeeze of lemon to make something that feels both elegant and effortless. Serve it hot with crusty bread, or let it cool to room temperature on a warm July evening — it works either way.

Ful medames is one of the oldest dishes in the world and for good reason — it is deeply nourishing, endlessly satisfying and completely delicious. This version uses fresh British broad beans in place of dried fava beans, which gives the dish a lighter, brighter character while keeping all the warmth of the traditional spicing. Eat it for breakfast, lunch or a simple supper with warm flatbreads, pickles and a good drizzle of olive oil.