Five ways with... Broad beans

BROAD BEANS are the only bean native to Europe, and have been eaten since the Stone Age.

Broad beans need different cooking treatment depending on their age. Very young beans can be eaten whole, and be either cooked or raw. Simply top and tail, and remove the string. A little older, and you can cook them, podded, without removing the skin, as it is quite thin.

Older still, and it is better to parboil, pop them out of their skins and finish them off cooked in a little olive oil or butter. Any older than this and they are only any good for making purée. They are highly nutritious, as they are full of phosphorus and vitamins A and C, and are notably rich in protein.

1 BROAD BEAN RISOTTO

340g fresh broad beans (podded weight); 170g bacon, chopped; 1 small onion, chopped; 1 celery stick, chopped; knob of butter; 300g risotto rice; 80ml white wine; 1 litre vegetable stock (hot); 1 tbsp crème fraîche; 1 tbsp parmesan, grated

Prepare the beans according to age. Fry the bacon, onion and celery in the butter. Add the rice and cook until the grains glisten, then add the wine. Gradually add the vegetable stock, a ladleful at a time, allowing the rice to absorb the liquid in between. Add the broad beans in the last few minutes of cooking. Once cooked, season and stir in the crème fraîche and grated parmesan, and stand for five minutes.

2 SPANISH BEANS

500g fresh broad beans (podded weight); 1 small onion; 2 cloves garlic; 100g thick- cut cured ham; 3 tbsp olive oil; 1 tbsp sweet paprika

Prepare the beans according to age. Sauté the onion, garlic and ham in the oil until soft and just beginning to colour. Add the beans and paprika, cover and cook gently until tender (about ten minutes), shaking the pan occasionally to turn them. If they begin to catch, add a little water. Season and serve.

3 BROAD BEAN AND GARLIC DIP

300g broad beans, cooked; 4 tbsp mayonnaise; 1 garlic clove, finely chopped; 1 1/2 tsp ground red chillies; 1/4 tsp salt; 1 dash Tabasco; 1 tbsp chopped dill

Mix all the ingredients well and cover. Refrigerate for at least an hour to let the flavours develop. Bring back to room temperature and serve with tortilla chips or crudités, such as celery sticks.

4 BROAD BEANS WITH EGGS AND CREAM

500g broad beans; 60g butter; 2 eggs; 125ml cream

Blanch the beans and pop the skins, unless very young. In a sauté pan, melt half the butter and gently cook the prepared beans for about ten minutes, until tender. Beat together the eggs and cream in a bowl. In another pan, melt the rest of the butter, and add the egg and cream mixture with a pinch of salt, and cook until it starts to thicken. Add the cooked beans to the pan and combine. Cool slightly before serving with a little grated parmesan and chopped parsley.

5 BROAD BEAN AND FETA SALAD

225g fresh broad beans, shelled weight; 3 tbsp olive oil; 1 tbsp white wine vinegar; 2 tbsp chopped coriander; 60g feta cheese, cubed

Put the beans in boiling water for a few minutes until tender. Drain well and place in a bowl. Mix together the oil, vinegar and coriander and stir into the hot beans. When the beans have cooled, season, then mix in the feta and serve.