This is really about the broad beans, a vegetable which I like but which are time consuming to prepare and cook.
They are a seasonal vegetable and they are in the shops at the moment.
You need to look for the nice green pods, because the beans inside will be younger. Once podded, you need to cook them for about 5 minutes in boiling salted water and then drain them and let them cool down.
Now you can remove the tough and unappealing-looking greyish outer skins to reveal the nice green insides.
You can make nice bean purées with broad beans, simply whizz them up with lemon juice, olive oil and mint and then use this in the same way you would with hummous. They are also nice mixed with peas and green beans to make a nice side dish.
I used them with gnocchi to go with a griddled pork chop. I fried some diced prosciutto in butter and olive oil and added the beans and cooked gnocchi and made sure they were nicely warmed through. This was then seasoned with some black pepper (the ham is salty enough that you shouldn’t need more salt) and basil-infused olive oil and served with freshly-grated parmesan cheese.