This recipe comes from my great friend Thomas Gooch. It’s adapted from something he ate in a market in Melbourne. I like it because it makes use of the whole beans, pods and all. Thomas has experimented with a few different flavourings, and reports that broad beans with sweet paprika works particularly well with rice or fish. But this variation is his favourite. Note the beans must be very young and tender for this to work.
- Olive oil 2-4tbsp, for frying
- Onion 1, diced
- Broad beans 500g, very young and tender in their pods, topped and tailed and destringed
- Parsley 1 bunch, chopped
- Coriander 1 bunch, chopped into 2.5cm pieces
- Lemon 1, juice of
- Salt and pepper to taste
This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, 2020).