Tip: For this recipe, broad beans are best picked when you can see the shape of the beans through the pods.
A colander full of broad bean pods
Juice of one lemon
Handful of chopped coriander
3 or 4 spring onions finely chopped
Salt and pepper
Throw the podded beans into a pot of boiling water for about three minutes - just enough time to soften the outside skin of each bean.
Put the softened beans into a colander and run cold water over them so they become cool enough to work with.
With a sharp knife, make a cut at the end of each bean and squeeze it out of its leathery skin.
Fill a bowl with these lovely bright green beans.
Drizzle 1 Tbsp olive oil, juice of a lemon over the beans.
Add a sprinkle of salt and pepper.
Toss and beans and garnish with coriander and spring onion
You now have a fantastic bean salad!