Anchovies, feta, halloumi, pancetta, lemon – the creamy texture of broad beans complements sharper and salty flavours perfectly. Toss broad beans with goat’s cheese to create a tasty topping for bruschetta, or mash them with feat and mint for a dip,  simply sauté with anchovy fillets and seasonal tomatoes, or onions and garlic, to accompany meat dishes or combine with lemon juice, olive oil and stir in chopped mint leaves for a fresh salad. Broad beans work brilliantly in risotto combined with pancetta, or with spicy chorizo in spanish ‘arroz’ dishes. Our tip, double-shelling.  First you take them out of their pod, cook them for 2-3 minutes and drain. After they’ve cooled down a bit, rip the skin gently with you nail and pop out the lovely bright green inner bean.