Читать книгу Kitchen Memories - Lucy Boyd - Страница 32

Young broad beans with their bright green pods are the first bean of spring. I know I will be cooking with them right through the summer, the beans swelling in size and fading in colour as the sun gets higher, the texture changing as the bean matures, becoming starchy and nuttier in flavour. But in late March, when they first appear (usually imported from Italy) with their tight young skins, small, young and fresh, they are sweet and crisp and provide relief after a winter of dried pulses.