- 1.3kg young broad beans in the pod (to give about 350g/12oz shelled beans)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 450g cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 garlic clove, sliced
- 4-6 anchovy fillets, chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 2 tbsp chopped fresh marjoram or parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Blanch the shelled beans in boiling water for 1 minute. Drain into a sieve and hold under running cold water to cool them down quickly. Drain again and peel off the outer hard skins – make a nick in the tops and pop the beans out.
Heat the oil in a non-stick frying pan until very hot, add the tomatoes and sauté over a high heat until the juices begin to run and caramelise. Tip in the spring onions and garlic and cook over a medium heat for 1-2 minutes until the onions just begin to soften and the garlic begins to turn golden. Now add the beans and sauté for 1-2 minutes until heated through. Stir in the anchovies so they break up, season to taste with salt and freshly ground black pepper, then stir in the marjoram or parsley and serve.