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Digital Subscriptions > Delicious Magazine > July 2018 > Broad beans

Broad beans

STAR OF THE SEASON

“Hidden inside scruffy pods are the bean world’s most tender gems. Release them from their fur-lined cladding and enjoy their versatility… Eat tender young beans blanched in their skins, then tossed with olive oil and sea salt. If you’re feeling showy (or using older beans), remove the skins as well to reveal the beans’ vivid green flesh. Here I’ve used broad beans to add colour and flavour to my twist on tabbouleh. I’ve also devised a recipe that saves the hassle of podding: char them whole and eat like edamame for a summer treat.”

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About Delicious Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.