• 200g broad beans , podded (about 1kg/2lb 4oz unpodded weight)
• 100g cold butter , diced
• 1 small onion or 2 shallots, chopped
• 175g risotto rice
• 100ml white wine
• 600ml hot vegetable stock
• 50g parmesan , finely grated
• 200g fresh peas , podded (about 1kg/2lb 4oz unpodded weight)
• 1 tbsp olive oil

1. Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.

2. Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.

3. Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.

• 300g fresh (or frozen) broad beans
• 250g couscous
• 125g baby spinach leaves
• 20g pack fresh mint
• 85g black olives
• 200g pack feta cheese

1. Prepare couscous with boiling water, according to the packet's instructions.

2. Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.

3. Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

• 250g cooked and double podded broad beans

• Handful grated parmesan plus a few shavings, to finish

• A couple of slugs extra-virgin olive oil

• A small bunch of mint , leaves only, chopped

• 1 garlic clove , halved

• 1 French stick or small ciabatta, cut into 8 thin slices and toasted

1. Put the double-podded broad beans in a bowl and lightly crush.

2. Season, then mix in the grated parmesan, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic.

3. Top with the broad bean mix, drizzle over a little more oil and finish with parmesan shavings.

• 175g fresh (or frozen) broad beans
• 4 skinless chicken breasts
• 1 tsp olive oil
• 300g tagliatelle
• 85g reduced-fat crème fraîche
• Juice 1 lemon
• 6 tbsp parmesan , finely grated
• Small handful parsley , chopped

1. Heat grill to high.

2. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.

3. Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.

4. Shred the cooked chicken and put into the pasta pan with the crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water.

5. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.

• 300g fresh broad beans , podded (no need to remove their pale green jackets)

• 300g fresh or frozen peas

• 4 tbsp olive or sunflower oil

• 2 garlic cloves , peeled

• Zest 2 lemons , juice of 1

• 2 tbsp extra-virgin olive oil

1. Tip the peas and beans into a large pan of salted boiling water, then cook for 3 mins.

2. Drain, cool under cold water, then drain again thoroughly.

3. Put the 4 tbsp oil in a pan, heat gently, then add the garlic. Cook for 3 mins, very very gently, until the oil is infused and the garlic has softened but is not coloured.

4. Tip the oil and garlic into a jug and cool.

5. Whizz the peas, beans and almost all the zest in a food processor, then trickle in the garlicky oil.

6.  Add the garlic cloves, almost all the lemon juice and 1 tbsp extra virgin olive oil. The houmous should be swirling around the bowl nicely by this point, but not be too fine in texture. Scrape the sides down if you need to. Season well - you'll need about 1 tsp sea salt and lots of black pepper.

7. Add the rest of the lemon juice to taste. Spoon into a dish, swirl the top, then drizzle over the remaining extra virgin olive oil.

To serve

1. Toast the bread, then spread with the goat's cheese.

2. Dollop a good spoonful of houmous onto each piece, drizzle with a little more olive oil, scatter with the remaining zest, then grind over a little black pepper.

3. Top with a few pea shoots and serve.

•  700g young broad beans in pods (to give about 175g/6oz shelled beans)
• 25g butter
• 6 spring onions , sliced
• 6 tbsp dry white wine or vermouth
• 200g carton crème fraîche
• pinch freshly grated nutmeg
• 2 tbsp chopped fresh dill (optional)
• juice ½ lemon
• 175g young asparagus
• 350g spirali or spaghetti
• 100g smoked salmon , cut into small pieces

1. Melt the butter in a pan, then fry the spring onions for 1 minute, until softened.

2. Add the wine and boil hard to reduce to about 2 tbsp.

3. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, (if used), and squeeze in a little lemon juice. Set aside.

4. Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.

5. Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds.

6. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".

7. Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary.

8. Serve immediately.

• 1kg broad beans in pods
• 500g peas in pods
• 25g margarine
• 1 large onion (finely chopped)
• 900ml vegetable stock
• 2 sprigs of mint
• 150g carton of natural yogurt
• ¼tsp curry paste
• 2tbsp chopped fresh mint

1. Shell the beans and peas.

2. Melt the margarine in a saucepan on a low heat. Add the onion and soften.

3. Pour in the stock and bring to the boil. Add the beans, peas and mint.

4. Cover and simmer for 20 minutes. Remove the mint.

5. Put the rest of the mixture in a blender and puree until smooth. Beat the yogurt with the curry paste, add to the mixture and puree again.

6. Chill the soup for two hours.

7. Serve with chopped mint scattered on top.

• 100g bacon, chopped
• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 3 cloves garlic, crushed and chopped
• 700g broad beans, skins removed
• 1 large potato, peeled
• 1 chicken stock cube, dissolved in 1L water
• Salt and pepper to taste
• Grated Parmesan cheese to taste

1. In a large saucepan sauté bacon in hot oil until lightly browned.

2. Add onion and garlic and sauté until soft.

3. Add beans and diced potatoes and sauté for 3 minutes.

4. Add the chicken stock dissolved in water.

5. Taste, and season with salt and pepper. Bring to the boil, then turn heat to low and simmer for about 20 minutes or until potatoes are very tender.

6. Using a hand-held blender, blend soup until smooth; simmer for another minute.

7. Serve with grated cheese and a drizzle of olive oil.

• 1 kg (32 oz) peeled green Broad (Fava) Beans
• 1 cup roughly chopped fresh parsley
• 1 cup roughly chopped fresh coriander
• 3 heads garlic, peeled and crushed
• 3 large onions, chopped
• ½ tspn ground cinnamon
• ½ tspn ground cumin
• 2 tspn salt
• 1 tspn ground paprika
• 1 tspn ground chili
• ½ tspn ground black pepper
• 2 tbls plain flour
• 1 tspn ground dried coriander
• ½ tspn bicarbonate of soda
• 3 tspn baking powder
• 5 cups vegetable oil (for deep frying)

1. Soak (dried) beans in water for 24 hours, then drain well.

2. Mix all ingredients except salt, cumin, cinnamon, paprika, black pepper, chilli, bicarbonate, and baking powder.

3. Grind in a food processor.

4. Add to mixture salt, peppers, bicarbonate, baking powder and process again.

5. Leave mixture aside for 30 minutes then knead.

6. Divide mixture into balls using a special tool for Falafel balls, if this tool is not available, take a spoonful of mixture and make flat balls. Heat oil in deep pan over high heat, then fry till browned.

7. Serve Falafel hot with parsley, tomatoes, fresh mint, spring onions, pickles and sesame paste.