A tasty side dish that works at any time of the year provided you’ve a stash of broad beans in the freezer.
Broad beans with pancetta – serves 4
- 500g frozen broad beans
- 70g cubetti di pancetta
- 2 shallots, finely chopped
- a small bunch of flatleaf parsley, chopped
Cook the beans in boiling water for 2 minutes then drain and remove from the skins.
Fry the pancetta in a dry pan until the fat runs, then turn the heat up and brown well. Add the shallots for a couple of minutes to soften, then add the broad beans to heat through. Stir through the parsley and season before serving.
Jono & Jules do food & wine 
Sounds yummy!