Recipes

Burgers - Broad bean tips are not something you will find down the supermarket. Or frankly, in any shop at all. They are, for once, the spring treasure for those who grow their own. Their flavour is something of a cross between that of a mild broad bean and young spinach leaves. Broad bean tips are removed as part of the growing cycle in order to make the plants less attractive to black fly, and in doing so you also help the pods to fatten up. One for the gardeners. Serves two

6 spring onions

3 cloves garlic

a little olive oil

5 or 6 large sprigs flat-leaf parsley

150g chestnut or small button mushrooms

4 handfuls broad bean tips

Trim the spring onions then roughly chop them. Peel and finely chop the cloves of garlic.

Resep - Warm a little olive oil in a shallow pan and cook the spring onions and garlic over a moderate heat till soft and pale gold in colour. Chop the flat-leaf parsley and stir in. Halve or quarter the mushrooms then add to the pan, stirring them with the spring onions and garlic and let them cook till thoroughly golden.

Rinse the broad bean tips to remove any soil or aphids. I find this easiest by swirling them in a deep bowl of iced cold water. Shake them gently dry then add to the pan.

Remove as soon as they start to wilt and darken slightly in colour. Serve immediately, while all is hot and sizzling.