This time of the year in the Dordogne, there is an abundance of broad beans growing locally. I bought mine fresh from the local market. In my opinion, it’s not an easy ingredient to be imaginative with but I am happy with this idea of marinated broad beans with lemon confit that I came up with. Some people will take ages removing the outer husks but I prefer with. They are light and refreshing and great served with an apero on a summer’s evening in Dordogne.

Ingredients

2 x large handfuls of fresh broad beans

1 chicken stock cube

Half a lemon

1 x finely chopped spring onion

1 large clove of garlic, finely chopped

Olive oil

2 x tablespoons Verjus (optional)

1 x tablespoon of chopped, fresh Basil

Salt & Pepper

All my recipes use ingredients grown locally in the Dordogne

Method

  • Remove the beans from their pods and cook in some water with the chicken stock. Once the water has boiled, turn down to simmering point and cook for approximately 10 mins.
  • While the beans are cooking, slice the lemon into thin slices and cook in an air fryer for approximately 10 mins. The idea here is to produce something like a lemon confit.
  • Drain the beans and rinse under cold water. Set aside.
  • Cool the lemons.
  • Mix the rest of the ingredients in a bowl then add the beans and lemons.
  • Keep in an airtight container in the fridge for 24 hours.

Don’t forget your little cocktail sticks!

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Verjus is back!