Broad beans in their pods with dill and yoghurt

Serves 2 with bread as a light lunch

When the first broad beans appear I tend to cook them whole and eat them pods and all.

250g young broad beans in their pods
6 spring onions
5 tablespoons olive oil
250ml water
6 bushy stems of dill
200g thick, sharp yoghurt

Achieving the perfect results

Wash the beans then cut off their stalks, pulling away any strings from the sides of the beans as you go. There shouldn’t really be any if the beans are young enough, but you may find one or two. Cut the pods into four.
Put the beans pods into a pan to which you have a lid.
Cut the spring onions into short lengths, discarding the very dark green tips, then add them to the beans together with the olive oil, water and a good grinding of both black pepper and sea salt.
Bring the pan to boil, then turn down the heat so the beans simmer gently, then cover with a lid. Leave, bar the occasional stir, for about 15 minutes. Check them for tenderness.
Chop the dill and stir it into the beans.
Turn off the heat and leave for 10 minutes.

Serve with dollops of thick yoghurt and crusty bread, drizzling the meagre olive-oily pan juices over the yoghurt.