Hugh’s broad beans on toast

Tested on my truly Broad Bean hating husband for lunch, today, who said,” hmmm…really tasty, sweet” then , “Delish !!”

• 750g (in pods) smallish broad beans
• Handful of pancetta or bacon lardons
• small bunch spring onions
• 2 tbls rapeseed oil or similar
• Juice of 1/2 lemon
• Salt & Pepper
• Really nice bread – sourdough works particularly well

1. Pod the beans keeping any large ones separate
2. Add large beans to boiling water for 1 minute. Add smaller beans for further 30 secs – 1 minute. Skins should just begin to split when cooked.
3. Drain beans and pop any big ones out of their skins.
4. Heat oil and add bacon.
5. When just crisping add onions. Cook 1 minute
6. Add beans – toss to combine well and re heat beans.
7. Add lemon juice, salt and pepper to taste and serve on toasted bread. A small drizzle of oil is nice.