Nothing says spring like vibrant green broad beans. Working just as well braised alongside lamb or as the hero of a spring tabbouleh, broad beans really are the perfect spring ingredient, bridging the gap between cool nights and longer days.
Fred's chef Danielle Alvarez likes to briefly blanch them to keep their crunch while Dave Pynt of Singapore's Burnt Ends cooks them over coals with some rosemary before adding them to salad. Use broad beans in felafel for a bright green and super fresh-tasting result or crush them and spread them on toast for an easy lunch. They also make a great dip to serve at your next party.