Eat the Season: Broad Beans

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working with Country Range and providing information and recipes for their Eat the Season feature. We are looking forward to the final of Young Master Chef at Sheffield College and our annual lunch at Trump Turnberry on November 11. For more information on the association and the competitions and training opportunities we provide contact masterchefs@msn.com

 

Official tasting notes

By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.newcoventgardenmarket.com Properties: Broad beans or fava beans are a hardy and versatile ingredient, well known for their health benefits. Usage: Broad beans should be podded unless they are very young and tender. They also have a bitter inner shell around each bean which can be removed after parboiling. Older, larger beans have thicker, tougher shells, which are best removed. They are best used when steamed and tossed into a salad, or try mashing them and spreading on bruschetta with a squeeze of lemon. Notes: Broad beans are a good source of protein, fibre, vitamins A and C, potassium and iron.

 

1. Broaden your horizons – Take inspiration from the Middle East with this flavoursome Creedy Carver duck breast served with duck fat pomme Anna, kibbeh, wild garlic, peas, broad beans, white asparagus and dukkah.

2. Minted This seared wild pigeon breast, wrapped in parma ham, works beautifully with peas and broad beans, pak choi and chicory, in mint cream.

3. Scot Hot Broad beans- asparagus and peas make the ideal vegetable garnish for this Royal of Loch Duart Organic Scottish Salmon dish with Madras spices and gingered fish essence.

4. Full of beans –  Broad beans combine with foraged girolles and carrot solferino to add texture and colour to a fillet of dry aged Scotch beef with its own stovie cake (Scottish dish based on potatoes).

 

 

Recipes supplied by: 1. Marcel Tully of Kinloch Lodge 2. West Suffolk College’s winning dish from A Passion to Inspire 2018 3. David Auchie of South Lanarkshire College 4. David Hunt of Inspire Catering