Having spent the bank holiday weekend clearing the allotment, I had one last serving of broad beans and thought they would go well combined with Ottolenghi’s Castelluccio lentils with tomatoes and Gorgonzola. Here is my version which in the most part is identical.

Start by making the slow roasted tomatoes which can be made well in advance and stored in sealed jars.
approx 400g small plum of cherry tomatoes
glug of olive oil
drizzle of balsamic vinegar
a couple of sprigs of fresh thyme or oregano
salt

Heat the oven to 120C. Cut the tomatoes in half. Place in an oven proof dish then add the olive oil, balsamic and herbs. Mix gently, sprinkle with salt then place in the oven for about 2 hours. Discard the thyme then while still hot spoon into warm, sterile jars, put the lid on tightly and allow to cool. These will keep for months.

1 smallish red onion – finely sliced
2 large handfuls of puy lentils
2 large handfuls of podded broad beans
1 tablespoon sherry or white wine vinegar
3 tablespoons olive oil
1 clove garlic – crushed
handful of parsley and dill – finely chopped
100g creamy mild blue cheese – Dolcelatte or Gorgonzola
salt and pepper

Take two pans, Place lentils in one and cover with water. Take the other and add a couple of litres of water. Place both on the heat. When the lentils start to boil, reduce heat to a simmer and cook gently for around 20 minutes until tender but still holding their shape. When the water in the other pan boils, add the broad beans, bring back to the boil then simmer for 3 minutes. Drain and rinse with cold water.

Put the sliced onion and vinegar in a bowl. Then add the cooked broad beans (I prefer to remove the outer skins too). Drain and add the lentils. Leave to cool.

Now add the garlic, herbs, olive oil and cubed cheese. Mix in a few of the tomatoes, season with black pepper and serve with bread for a complete and hearty meal for 3 or 4 depending on how greedy you are.

Good portion of Broad Beans – I think I had picked about 20 pods, each one contains 3-5 beans
Similar quantity of peas – I used frozen as my fresh ones have some way to go yet
100g feta cheese
black pepper
finely chopped mint – about a tablespoon
French bread

Boil the beans and peas for 3 minutes, drain then rinse under cold water to prevent them overcooking. Place all ingredients in a bowl and mash with a fork or do as I did and get your hands in a knead well until everything mushy and well combined.

Cut some french bread or ciabatta into thin slices, toast then spread the bean mixture on top. Serve with some lemon wedges.

I picked the first crop of broad beans this morning and cooked them with rice, potatoes and herbs from the garden. This is a variation on the rice and potatoes I make with my Mushroom and Tofu Stroganoff

The quantities you use depend on how many you are serving
White Basmati Rice
2-3 Medium Potatoes
Broad Beans – shelled of course
2 large knobs of butter
Bunch Fresh Oregano or Dill – roughly chopped

Place enough rice in a large pan for the number of people you are serving, Rinse in several changes of water then cover with water and bring to the boil.

As soon as the rice starts to swell, remove from the heat, drain through a seive, rinse with cold water and put to one side.

Peel the potatoes and cut into 3mm slices. Return the pan to a medium heat and add a large knob of butter. When melted, place the potato slices in layers to cover the bottom of the pan.

Now pile the rice on top of the potatoes, then the braod beans and chopped herbs. Add 2-3 tablespoons of water, the other knob of butter and cover. Cook gently over a low-medium heat for about 40 minutes until the rice has puffed up and the potatoes are fried on the bottom.

This method relies on the rice steaming so do not remove the lid during the cooking process.

Serve with home made hummous, natural yogurt and salad.

Delicious with pizza, or just with warmed pitta bread and feta cheese. It’s a little early in the year, but later this summer I should be able to make the whole dish with crops from the allotment. The mint and lemon juice make this particularly refreshing on a hot summer’s day. The quantities here would serve two people as a side dish.

1 tablespoon finely chopped onion (or 1 finely sliced salad onion)
handful of broad beans
handful of peas
2 medium courgettes
handful of chopped mint
juice from half a lemon
3-4 tablespoons olive oil
sea salt

Get a pan of water on the boil, then add the beans and peas and cook for about 3 minutes. Drain and rinse under cold water to stop them from overcooking.

Take a potato peeler and cut the courgettes lengthwise into thin ribbons. Place everything in a bowl, mix and leave to marinade for at least half an hour.

Serve.

OK, so the broad beans have some way to go before I can pick them, pop them from their furry pods and cook them young, fresh and tender. Some farmers markets and supermarkets are starting to sell fresh UK broad beans but I cheated here and used frozen baby broad beans which are OK, but not as good as the real thing.

The paprika, cumin and coriander give this a Middle Eastern flavour hence the addition of Halloumi and flat breads.

1 tin chick peas – drained
The same amount of broad beans fresh or frozen
1 small red onion (or 3 salad onions) – very finely diced
2 cloves garlic – finely chopped or grated
1½ teaspoons ground cumin
1 teaspoon paprika
100ml or so of olive oil
splash of soy sauce
juice from ½ lemon
splash of tabasco or finely chopped fresh red chili – or both
handful of chopped coriander
handful of chopped parsley

Cook the broad beans in boiling water for 3-4 minutes till just tender. Drain and rinse under cold water to stop them from overcooking. Take a large bowl and mix everything except the herbs together gently and leave for 20 minutes to marinade. Now stir in herbs.

This is best served on a few leaves of nice lettuces, rocket, etc, and some wedges of tomatoes and pitta bread. Pile beans and pea salad on top, then top off with a big juicy chunk of fried or grilled halloumi cheese.