If you are yet to be convinced of the merits of frozen broad beans then surely this will convert you. A dish sure to become a regular feature in our kitchen as we can think of loads of mains to pair it with. Slipping the skins off the beans is a bit of a fiddle but definitely worth it and not the worst kitchen job – that would be cleaning mussels or mushrooms.
Peas, broad beans & chorizo with mint – serves 4 to 6
- 250g frozen peas
- 250g frozen baby broad beans
- 2 tbsp olive oil
- 150g chorizo sausage, cut into small chunks
- a good squeeze of lemon juice
- leaves from 5 sprigs of mint
Cook the peas and beans in separate pans of boiling salted water until tender, then drain and remove the skins from the broad beans.
Heat the oil in a frying pan and fry the chorizo until golden. Add the peas and beans and heat through. Season, add the lemon juice and mint, then serve.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)
Jono & Jules do food & wine 
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