broad beans

Peas, Beans, Chilli & Mint

½ a bunch of fresh mint (15 grams)

beans

peas

red chilli

lemon

Peas, beans, chilli & mint

Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs

Crispy lamb breast with broad beans, chilli & marjoram

boneless lambbreasts (approx 1kg in total, ask your butcher

garlic cloves, crushed

tsp rosemary, chopped

Dijon mustard

duck fat

plain flour

polenta

butter

banana shallots, finely diced

broad beans, podded and skinned (podded weight 200 grams)

red chilli, chopped (seeds left in)

tsp Cabernet Sauvignon red wine vinegar

tbsp picked marjoramleaves

lamb

Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.

In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.

The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.

When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it&rsquo;s hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.

Carefully put the pan back on the hob &ndash; you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.

Please all your guests at once with this delicious selection of dips.

Three dips

pita

(about 250 grams) beetroot, stems trimmed, washed

(1/3 cup) fresh breadcrumbs (made from day-old bread)

milliliters (1/4 cup) extra virgin olive oil

garlic clove, finely chopped

tbsp finely chopped fresh dill

horseradish cream

Salt & black pepper

(about 500 grams) carrots, peeled, finely chopped

tbsp extra virgin olive oil

brown onion, halved, finely chopped

tsp cumin

orange juice

frozen broad beans, thawed, skins removed

lemon juice

parmesan, finely grated

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Some of nature's best gifts are in abundance right now so enjoy them in this fresh dish.

Chermoula lamb with pumpkin and broad bean salad

butternut pumpkin, seeded, peeled, cut into 2cm pieces

olive oil

pumpkin seeds

broad beans, skins removed

(about 1kg) lamb cutlets

Persian feta, coarsely crumbled

coriander leaves

tsp coriander

tsp sweet paprika

tsp turmeric

coriander

flat-leaf parsley

Great flavour isn't the only reward you get for making this gently braised chicken well ahead - it also means this mouth-watering meal is on the table much faster.

Chicken with spring vegetables

chicken,

leek, trimmed, halved lengthways, washed, thinly sliced

(3/4 cup) white wine

ripe tomatoes, coarsely chopped

(1 cup) frozen broad beans, peeled

tsp cornflour (see note)

milliliters (1/2 cup) pouring cream

tbsp chopped fresh continental parsley

This high-protein fish dinner has lemon for zing, tomato for colour and vegies for wholesome goodness.

Fish with broad bean quinoa

white fish fillets

(1 cup) quinoa

zucchini, trimmed, finely chopped

red onion, finely chopped

garlic clove, crushed

milliliters (1 1/2 cups) Massel chicken style liquid stock

(2 cups)

semi-dried tomatoes, coarsely chopped

tbsp toasted pine nuts

Middle Eastern cuisine hits all the right notes with this healthy couscous side.

Green couscous with broad beans, dill and pistachios

(200 grams) couscous

onion, thinly sliced

ginger

podded fresh or frozen broad beans

green capsicum, thinly sliced

avocado, chopped

dill

tbsp thinly sliced spring onion

lemon juice,

(60 milliliters) extra virgin olive oil

watercress, leaves picked

spring onion

pistachio kernels, roughly chopped

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Poached trout is a fresh, light main which is taken up a delicious notch with the perfectly paired broad beans.

Olive oil-poached ocean trout with broad beans

x 150 grams skinless ocean trout fillets, pin-boned, at room temperature

1L (4 cups) Australian extra virgin olive oil

garlic cloves, slightly bruised with the flat side of a knife blade

thyme

1.5kg fresh broad beans, podded (to give about 300 grams)

Green salad leaves,

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Asparagus, broad beans and peas make this a quintessential spring dish, with garlic and mascarpone for added oomph.

Risotto primavera

unsalted butter

white onion, finely chopped

celery stalks, finely chopped

(400 grams) carnaroli or arborio rice

(250 milliliters) dry white wine

new-season garlic bulbs, segmented (or 5 regular cloves, finely chopped)

(80 grams) fresh or frozen peas

chicken stock, kept

asparagus,

(80 grams) grated parmesan

tbs (85 grams) mascarpone cheese

tbs mint leaves

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A balanced mid-week meal created by Jamie Oliver that is light on calories and full of flavour.

Rice noodles with prawn and broad bean patties

podded broad beans, blanched, skins removed

green prawns, peeled, deveined, chopped

coriander, stalks finely chopped, leaves picked

tbs white sesame seeds,

spring onions, roughly chopped

egg, lightly beaten

vermicelli rice noodles

(80 milliliters) peanut oil

Lime wedges and mint leaves, to serve

(80 milliliters) soy sauce

(80 milliliters) mirin

tbs sesame oil

(90 grams) honey

red chilli, seeds removed,

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A quick whirl in the food processor turns a few ingredients into a tangy pasta sauce.

Roasted tomato & broad bean pasta with parsley & lemon oil

roma tomatoes,

dried angel hair pasta

(2 cups) frozen broad beans, peeled (see Notes)

parsley leaves

milliliters (1/3 cup) extra virgin olive oil

tbsp lemon rind

pkt feta, crumbled

Broad beans, green beans and cannellini beans unite in this fibre-rich side dish.

Three-bean salad

(2 1/2 cups) frozen broad beans

green beans, topped

tbsp basil pesto

/2 tbsp fresh lemon juice

cannellini beans, rinsed, drained

(2 1/2 cups) watercress sprigs

Vegie fritters are enjoying their day in the sun right now, and it's no surprise when you consider how simple they are to throw together and just how much goodness they pack in. These quick and easy fritters make for the perfect meal any time of the day.

Super quick zucchini and haloumi fritters

zucchini (650 grams),

smoked ham, torn into thin pieces

haloumi, coarsely grated

(100 grams) self-raising flour

(50 grams) plain flour

eggs, lightly beaten

Pinch of dried chilli flakes,

tbs extra virgin olive oil,

radishes, very thinly sliced

snow pea shoots

(120 grams) sour cream

(140 grams) thick Greek-style yoghurt

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Try something different for vegetarians with Moroccan chickpea soup

Moroccan chickpea soup

onion, chopped

celery sticks, chopped

vegetable stock

can chopped plum tomatoes with garlic

chickpeas,

frozen broad beans

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Sweet broad beans mixed with salty jamon is a match made in heaven. Serve as a salad, starter or as part of a tapas spread.

Top 26 broad beans recipes from across the web

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Peas, Beans, Chilli & Mint

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Three dips

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Green couscous with broad beans, di...

Olive oil-poached ocean trout with ...

Risotto primavera

Rice noodles with prawn and broad b...

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Three-bean salad

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Top 26 broad beans recipes from across the web

The most viewed broad beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peas, Beans, Chilli & Mint

Crispy lamb breast with broad beans...

Three dips

Chermoula lamb with pumpkin and bro...

Chicken with spring vegetables

Fish with broad bean quinoa

Green couscous with broad beans, di...

Green couscous with broad beans, di...

Olive oil-poached ocean trout with ...

Risotto primavera

Rice noodles with prawn and broad b...

Roasted tomato & broad bean pasta w...

Three-bean salad

Super quick zucchini and haloumi fr...

Moroccan chickpea soup

Broad beans with jamon Ibérico

Broad bean dip

Seafood tagliatelle, Spanish-style

Summer tagliatelle

Orzo pasta

Broad bean, yogurt & mint soup

Asparagus, broad bean & smoked salm...

Summer chicken one-pot

Tomato & broad bean orecchiette

Asparagus and goat&#8217;s cheese t...

Lamb koftas with beetroot tabouli

The most viewed broad beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Asparagus and goat’s cheese t...