At Torello Farm we are very lucky to have Fi Hammond as part of our team. This is the first of many recipes Fi will be sharing with us. When broad beans are young and tender, they can be cooked whole - no peeling or podding required. Fi's recipe was inspired by Rie (who also works at Torello Farm) and then given a Middle Eastern twist. 

Serves 6 as a warm vegetable accompaniment or as a salad

¼ cup olive oil

1 large onion, halved and finely sliced

3 garlic cloves, finely sliced

750g freshly picked, young broad beans, ends trimmed 

1 teaspoon cumin seeds

½ teaspoon smoked paprika, plus extra for garnish

1 bay leaf

3 stalks of flat leaf parsley with leaf

lemon peel removed from half a lemon, pith removed

sea salt

freshly ground pepper

juice of a lemon

¼ cup chopped flat leaf parsley

60g chevre/goat’s cheese

Heat oil in a large fry pan over a medium heat. 

Add onion and cook for 8 minutes until softened and lightly golden.  Add garlic and cook a further 2 minutes.  Add the broad beans, cumin seeds, paprika, bay leaf and lemon peel.  Toss to coat beans in the mixture.  Add 250ml of water.  Cover with lid and simmer gently for 20 minutes.  Reducing heat if necessary. Stir gently, adding more water if necessary to prevent mixture sticking to bottom of pan.  Cover with lid and cook a further 20 to 30 minutes, until beans are meltingly soft and tender. The mixture should be wet with pan juices covering base of pan. 

If eating warm, stir through the parsley and lemon juice.  Season with salt and pepper.  Transfer to serving dish and scatter over crumbled goats cheese and sprinkle of smoked paprika to garnish.

The beans can be stored in a sealed container in the refrigerator for up to two days.  Serve at room temperature scattered with chopped parsley.

Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com