Fresh Fava Beans
So labour intensive but so worth it!
Fava beans (and I don’t mean the frozen variety) are their best around now – in the Northern hemisphere, that is.
I think in South Africa we may have called them Broad Beans but am willing to stand corrected on that. Anyway, once you’ve peeled through layer upon layer of shells and blanched them in scolding hot water, mixed them with a little olive oil and salt, perhaps a pinch of lemon rind and a twist of black pepper….toasted up some french bread, added some extra olive oil and shavings of parmesan, then sunk your teeth into the green deliciousness…..all that time it took, you won’t regret it…..not one little bit.
This for me is summer!