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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.


  • 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)


  • 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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