CHILLI & LIME BROAD BEANS

Combine the broad beans with a good glug of olive oil and a sprinkling of salt in a mixing bowl. Use your hands to give everything a toss, to evenly coat the broad beans in the oil.

Next, you have two options. You can either heat up your BBQ to get it ready for cooking, or warm a griddle pan over a medium-high heat. Once hot, BBQ/griddle your broad beans for 3-4 minutes each side, until they have turned a vibrant green and have blistered and blackened in places.

Arrange the broad beans on a serving plate and drizzle generously with olive oil. Grate over the zest of both limes, as well as a good grating of the frozen chilli (I normally use about 1/4 of the chilli, then pop it back in the freezer for next time. But, you can adjust this depending on how spicy you would like the broad beans to be). Squeeze over the juice of one of the limes and finish with a really good pinch of flaky salt.

Eat the broad beans like edamame – covering your fingers with the seasonings on the outside of the pods as you search for the beans inside. Then, licking your fingers as you eat the beans, to get both the seasonings and the beans in one mouthful. You’ll find the beans inside the pods in a white coating – the coating on the smaller, more tender beans will be fine to eat, but you'll find that this coating can become a little bitter on the larger beans. Just squeeze the green bean from its white coating and continue on as normal. You can even eat the pods of the smaller more tender broad beans, if you like.