In Sardinia, Corsica and Italy, young broad beans and pecorino are often nibbled with a drink in spring. Add strips of cured pork for the makings of a good light lunch.

Serves 4

400g small broad beans (podded weight)

100g pecorino, shaved

16 thin slices of coppa (or 8 pieces of parma-ish ham), cut into strips

10-12 basil leaves, torn

Lemon

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Dried chilli flakes (optional)

Boil the broad beans until tender (about 5 minutes for the youngest ones), then run under the cold tap for 30 seconds. I like to slip the skins from all but the tiniest beans to free the vivid green cushions inside, but I’ll leave that up to you. Toss the beans with the pecorino, coppa and basil. Divide between four plates or bowls. Dress each one with a squeeze of lemon and a glug of olive oil. Season well, adding the tiniest pinch of chilli flakes, if you wish.

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