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Broad Beans with Dill

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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.

Serves 4

Ingredients

  • 450g/1lb young fresh broad beans in their pods
  • 50ml/2fl oz olive oil
  • 2 onions, chopped
  • 2 cloves garlic, peeled and finely chopped
  • ½ lemon, juice only
  • 250ml/½ pint vegetable stock
  • 2 tbsp fresh chopped dill
  • A dollop of greek-style yoghurt (optional)
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Method

  1. Wash the beans, top, tail and string them where necessary.
  2. 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.
  3. 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.
  4. At the end of cooking, add the dill. Serve warm. Add a generous dollop of Greek-style yoghurt (optional).
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