Broad bean recipes for all your spring cooking needs

Spring's hero ingredient is at home in salads and braises, crushed and spread on toast or pulsed and turned into falafels and dips. Get shelling.

Fior di latte, pea, broad bean salad
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 the beans to preserve 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 your own homemade falafel, or crush them and spread them on toast for an easy lunch.