Chefs rave about fresh broad beans and rightly so. This way of cooking them with dill, onion and garlic plays to their delicious, distinctive strengths without overpowering them.
Wash the beans, top, tail and string them where necessary.
Heat the oil in a large heavy-lidded pan and add the onions and garlic. Cook for 2-3 minutes to soften. Add the beans in their pods and the lemon juice and toss to combine.
Add the stock, bring to the boil and cook for 20-25 minutes until the pods are very tender. Cover and reduce heat to a gentle simmer.
At the end of cooking, add the dill. Serve warm. Add a generous dollop of Greek-style yoghurt (optional).
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