Broad beans are the harbingers of spring. Sure, all that podding (and double-podding) is fiddly, but the results, we think, are well worth the effort. They work beautifully in spring-ready salads and longer-form braises (Greg Malouf’s broad bean and chickpea stew is especially good), or crushed on toast for an easy breakfast or lunch solution. Plus, they’re an essential ingredient to falafel. Time to get shelling.
Sicilian artichoke, broad bean and pecorino salad
Brae’s barbecued octopus with lemon, broad beans and their leaves
Tony Tan’s eggplant and broad beans with soy-sesame dressing
Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
Fior di latte, pea, broad bean salad
Fried tortillas with broad beans, feta and lime
Osteria Illaria’s grilled fennel and asparagus salad
Burrata with broad bean and chickpea stew
Tony Tan’s five-spiced ‘smoked’ fish with broad bean salad
Poached chicken, broad bean, radish and young garlic salad
Blue-eye trevalla with Jerusalem artichokes, broad beans and chicken jus
Pink snapper with braised peas and broad beans
Mike McEnearney’s crushed broad bean, grilled asparagus, pecorino and sorrel tartine
Tabbouleh of spring beans, herbs and nuts
Broad bean crisp pancetta and poached egg salad
Farro with broad beans, ricotta salata, mint and lovage
Pugliese broad bean puree
Confit duck with white beans, speck and broad beans
Oregano-braised lamb shanks with broad beans, peas and orzo
Lamb neck, artichokes, broad beans and peas
Grilled sourdough with ‘nduja, smashed broad beans and green garlic
Miso broth with spring vegetables and tofu
Casarecce with spring vegetables and pancetta
