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When the first broad beans appear I tend to cook them whole and eat them pods and all.
Serves 2 with bread as a light lunch
250g young broad beans in their pods
6 spring onions
5 tablespoons olive oil
6 bushy stems of dill
200g thick, sharp yoghurt
Achieving the perfect results
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.