We're happy to kick off the Moreland Community Garden recipe series today with a delicious-looking recipe from Lucy - many thanks for sending it in! A glut of fresh broad beans can be tricky to use up, and these look like a treat.
Don't forget, if you have a seasonal recipe to share you can send it to email@example.com. Happy cooking!
Lucy's Spicy Roasted Broad Beans
Image: Lucy Best
"Last year we ate broad beans in a salad until we had really had enough! This year I grew less but still found a lack of enthusiasm from the family! So yesterday I made spicy roasted broad beans! Here’s how:
1. Preheat oven to 200 degrees.
2. Steam and then peel the broadbeans.
3. Rinse off in cold water.
4. Toss through some olive oil and spices of your choosing – I used some homemade smoked chilli powder along with a pre-made cajun spice mix.
5. Roast for around 30 mins.
The result is some crunchy on the outside, soft on the inside spicy nibbles! Enjoy! These would probably keep quite well in an airtight container but we didn’t have any leftovers to find out!"