Broad Beans Crushada
Serves: 2 as a main, 4 as a side Prep: 15 – 20 mins Ingredients: 500-600g broad beans (in their pods) a handful of dill For the dressing 10 tablespoons olive oil… read more »
Pasta e fagioli (Pasta and Beans)
Pasta e fagioli is an Italian dish is super-healthy and super-delicious, using lots of seasonal vegetables. We make it live in our cooking demos as part of our Sutton People’s Kitchen project. Click… read more »
Crushed Potato Nests with Broad Bean and Mushroom Filling
Pavlina’s cooking demonstration at the Sunday Market at the Streatham Food Festival was a huge success, and she’s adapted one of the recipes she made to incorporate more of the… read more »
Courgette and Broad Bean Pasta in a Cheesy Sauce
Here’s a wonderfully easy-to-make recipe from Delicious Magazine that uses the best of the season’s vegetables – broad beans and courgettes. If you don’t have large pasta shells in the… read more »
Broad Bean, Pea and Ricotta Crostini
We’re very lucky to have such imaginative customers as we do, so much so that this week we are able to share a recipe from one of customers’ food blogs…. read more »
Broad Bean Burgers
Ingredients: ½ tsp each whole cumin, coriander and fennel seeds 25g spinach (or you could use kale or chard) 4 tbsp olive oil 350g potatoes, peeled and diced 350g shelled… read more »