Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 134

Frozen broad beans have to be used in a certain way because one of their weakest points serves them very well in the freezer. The pale skin that surrounds the inner, podded bean toughens unpleasantly but in doing so protects the flesh of the bean from the ice crystals that make most frozen vegetables go soggy. Broad beans are inexpensive, so the method that follows is not as wasteful as it seems.

Defrost the beans in a colander and put them in a pan. Pour over boiling water and reheat to boiling point. Drain, splash with plenty of cold water and then pinch off the pale skin of each bean. It doesn’t take long and you are left with beautiful bright green kernels, perfect to dress with oil and lemon juice and eat with dry-cured meat, hard-boiled eggs, soft goat’s cheese, or even quite alone.