Broad beans can be eaten complete with their greeny-grey skins, but they’re much nicer and prettier double podded to reveal the bright green jewels inside.
First remove the beans from their pods.
Bring a small saucepan of water to the boil and add the beans. Cook for appromiately 2 minutes and then drain.
Place the beans into a bowl of cold water.
Pop the tender, bright green beans out of their thick, leathery skins by squeezing gently.