Well, the first thing to say is that we did not eat JUST Broad Beans. I also used some of my "Red Duke of York" potatoes, and a batch of "Purple Top Milan" Turnips.
The veg was also to be accompanied by some Pork steaks, which I cooked quickly in a very hot griddle-pan:
When I trimmed the pork I kept the trimmings and cooked them slowly in a frying-pan so that all the fat ran out. I then used this fat to cook some onions over a very low heat for about 45 minutes, before adding some sliced Chestnut mushrooms and cooking for another 15 minutes or so:
I cooked the Broad Beans in a pan of boiling water, for about 2 or 3 minutes only, since they went tender very rapidly. Actually you can eat them raw if you want. I then added about 200ml of Elmlea (low-fat cream substitute) to the onions and mushrooms to make a creamy sauce, and tipped in the cooked beans.
To this was added a very large handful of chopped herbs.
I used Chives, Sage, Parsley, Oregano, Mint, Thyme and Winter Savory:
While all this was going on, I boiled the turnips until tender - about 10 minutes, I think. Since they were such young ones I didn't peel them, but simply halved them and cut out the stalks. I had boiled and drained the potatoes earlier and left them to cool a little. When everything was ready, I plated up:
It was fortunate that this dish was nice and tasty, because it didn't score many points for "Presentation"! I wish now that I had kept back a couple of sprigs of Parsley for a garnish. The potatoes split a bit, and the red skins had peeled back somewhat, so I think next time I will halve them before cooking, which will reduce this problem.
We'll be having plenty more Broad Beans soon (though never enough!), so I hope to be able to describe some other ways of cooking them...