Softened broad beans are cooked in a cream seasoned with chopped herbs and stock for extra tenderness.


  • 500g/1lb 2oz broad beans, podded

  • Herbs, chopped (eg. chives, chervil and summer savory)

  • 150ml/5fl oz double cream

  • 1 egg, yolk only

  • 5 tbsp stock

  • caster sugar, to taste

  • salt and freshly ground black pepper


  • 1.

    Boil the broad beans for 2 minutes, drain and pop them out of their skins.

  • 2.

    Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.

  • 3.

    Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.

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