When I podded peas as a child, few would ever reach my bowl. Something about unleashing the little green gems from their shells compelled me to put them straight in my mouth, where they popped in a sweet and perfect moment.

I remember being less keen on broad beans — the bitter edge is a more adult flavour — but I was and still am fascinated by the cosseting ingenuity of their fleece-lined pods.

I imagine the life of a broad bean to be one long duvet day.

Early summer is when fresh peas and broad beans are at their best, as — like most of us — they become larger and tougher with age. That said, this is one instance where there is no shame in turning to the freezer. The sugar in beans and peas quickly turns to starch after picking, transforming a sweet mouthful into an unpleasantly mealy one. Unless you’re lucky enough to pluck pods straight from the garden, frozen are likely to be better than fresh.

Recipes

Broad bean and rocket brushetta

Pea and basil soup

Broad bean, pecorino and coppa salad

Pea and broad bean risotto

Pea, romaine and feta salad

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