Broad beans and peas
A big seasonal treat. Early on, the whole broad bean pod can be cooked and eaten. Later, as the bean skins toughen, they need to be double-peeled. They are great served raw (or briefly plunged in boiling water) as a drinks nibble with a hard, salty cheese such as Parmesan or Manchego. Broad beans (or peas) can also be cooked and puréed with some mascarpone and stock for a veggie pâté.