12/5: Broad Beans & Fennel tops

Fennel tops are often thrown away, which is a waste of such a wonderful vegetable, or pot-herb, with all its lovely aniseedy flavours. Fennel makes a great partner for broad beans and this 'little dish' of broad beans stewed in olive oil is pepped up with the addition of garlic and shredded fennel tops. You can serve this vegetable dish as one of a group of mezze or tapas, on rice or on a bed of dressed lettuce leaves see pictured.

Serves 2 Prep / cook 10-15 minutes

• Broad Beans (shelled)
• handful fennel ferns (or other herbs such as dill, parsley, or tarragon)
• 2 cloves garlic
• olive oil
• salt & cracked black pepper
• lemon juice

Put a wide pan on the hob to heat up and add a thick layer of olive oil. Bash up the garlic and throw it in along with a little sea salt and cracked black pepper. After a minute or less throw in the beans and cook gently until the beans are soft. Meanwhile wash and finely chop the fennel ferns and throw these into the pan once the beans are ready. Stir once or twice to wilt the fennel then serve with a little squeeze of lemon juice.

Variations

For a delicious creamy version stir in some crème fraîche at the last minute, stir to warm through and  serve.


Serving idea warm on a bed of dressed lettuce makes a great summer lunch

Gardeners Note
I would normally be starting to harvest my fresh young broad beans about now but last autumn I couldn't sow the beans, as planned, because the wild boar were still getting into the garden. Curiously I feel like eating beans, it must be hard wired for this time of year, so I got some out of the freezer and perhaps this recipe might be useful for anyone who is harvesting this years beans soon.