Softened broad beans are cooked in a cream seasoned with chopped herbs and stock for extra tenderness.
Boil the broad beans for 2 minutes, drain and pop them out of their skins.
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.
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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