The broad beans were good this year and gave plenty of fat beans of the same soft grey they used to paint Bentleys with.
We got the children to pick them and pod them because that is what children's fingers are supposed to do. Also they don't have devices anyway. They put the beans in a bowl on the table and threw the pods on the floor to be swept up later.
Then we cooked them.
Pasta shells with broad beans, cauliflower and walnuts.
Boil two cups of broad beans until they turn bright green and swell. Drain the beans and return them to the pan with some olive oil, a finely chopped clove of garlic, the juice of half a lemon and some ground pepper. Fry on low heat for a few minutes.
Cook your pasta shells and add some cauliflower florets towards the end.
Meanwhile, warm some halved walnuts in a pan ensuring they don't burn but just develop a nice deep tan. Then drain the pasta and cauliflower, toss the walnuts through, and top with the beans along with any retained lemon juice and garlic. Add crumbled blue cheese which goes sensationally with walnuts. For the kids, stick to parmesan if they won't face up to blue cheese.