A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most soils and climates. They're a great source of protein and carbohydrates, as well as vitamins A, B1 and B2.
Broad beans should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb alo
Use as soon as possible, but if you need to store them, keep in the fridge for 1-2 days.
Located in the heart of Worcestershire, the farmers at Tythe Barn are renowned for their top-class husbandry, growing techniques and dedication