May
Seasonal stars don’t come any better than May’s offering of beautiful British asparagus, says Tom Norrington-Davies.
Also known as 'rucola', this peppery-tasting veg could win a popularity contest.
Nothing reminds us more of an English country summer than the aroma of elderflowers...
If you can't stand the bleats get out of the kitchen, because we love the delicate flavour of spring lamb.
There's a sense of summer in the air this month: enjoy juicy peas and broad beans, fresh beetroot, succulent spring lamb... and don't forget the short but sublime British asparagus season.
Celebrate broad beans
To Americans, they're fava beans, to ancient Romans (and Latin teachers) they're Vicia faba, to the delicious. web editor, they're the undisputed best vegetable in the world (hey, we've all got our favourites). Broadly speaking, if ever there was a month to be full of beans, it's May.
History and nutritional content
These succulent nuggets of goodness are believed to have originated from the Mediterranean – they've certainly been a staple food to Europeans for thousands of years and no wonder, broad beans are excellent sources of vitamins
A and C, iron, fibre, potassium and protein.
They're also one of nature's anti-depressants, being rich in a chemical called L-dopa which helps the body release dopamine, an important hormone and neurotransmitter that's associated with motivation and pleasure. L-dopa is also used in the treatment of Parkinson's disease.
Indeed, their smiley shape and postitive health effects may go some way to explain as to why some Italians carry a broad bean for luck, although some cultures associate them with the dead, while moviegoers may be put off by Hannibal Lecter's mention of them in his cannibalistic menu in 'Silence of the Lambs'.
Broad beans in international cuisine
A hugely popular dish in Egyptian cuisine is broad beans, cooked, then tossed in oil, lemon, salt and cumin. Another dish, ful medames, is a common breakfast dish in Arab countries, while roasted broad beans (habas fritas) are a much-loved, moreish bar snack in Spain.
Choosing and storing
Choose unwithered pods
when buying fresh broad beans. Store in a cool place and and eat as
soon as possible. Broad beans freeze very well; you can freeze your
own, but blanche them first.
Cooking
Young beans are the most tender:
the older the beans, the tougher the beans. If you source them at the beginning of the season (May), just pop them out of their pods and steam.
If it's reaching the end of the season (late summer) it's common practice to remove the skins. Remove from their
pods, blanche in boiling water for 60 seconds, plunge into
cold water, then pop them out of their tough skins and steam for a couple of
minutes before eating.
And don't despair if end-of-season beans have withered: just dry them and use them for soups.
Recipes
Broad beans are versatile little legumes that complement bacon and pancetta, are at home in omelettes and frittatas, make a hearty addition to salads, or as a seasonal vegetable with your roast.