This is always lots of fun in kitchen classes because students love podding the fresh green broad beans, and it’s certainly much quicker with plenty of little fingers to double-pod the broad beans.
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: broad beans
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Companion
- large saucepan
- bowls – 2 small, 1 medium, 1 large
- chopping board and non-slip mat
- knives, 1 small, 1 large
- mortar and pestle
- metric measuring spoons and cups
- serving bowls
- 2kg broad beans
- 2 cloves garlic
- 150ml extra-virgin olive oil
- 50g pecorino
- sea salt
- freshly ground black pepper
What to do
- Set out your equipment and ingredients.
- Put the large saucepan of water on to boil.
- Fill the large bowl with cold water.
- Set out the chopping board and non-slip mat.
- Pod the broad beans.
- Boil the podded beans for 2-3 minutes, then drain and refresh the beans in the bowl of cold water.
- Double-pod the beans by slipping the inner bean out of its skin. Put the inner beans in the medium bowl and the skins into the compost bucket.
- Remove the skin from the garlic and roughly chop, then grind to a paste with the mortar and pestle and set aside in a small bowl.
- Grate the pecorino into a small bowl.
- In batches, put the beans in the mortar and pestle and pound roughly, then add a splash of olive oil, then add the pecorino. Stir and taste.
- Add salt and grind some pepper in. Taste again.
- Pour back into the medium bowl and set aside, allowing the flavours to infuse into the beans.
- Divide among serving bowls and drizzle with a little more extra-virgin olive oil.