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Cook the broad beans in boiling salted water for 3-4 mins, then remove with a slotted spoon and plunge into a bowl of cold water. Cook the peas in the pan for 2-3 mins until tender, then drain. Plunge into the bowl with the beans, then drain both.
Heat some olive oil in a frying pan and frythe chorizo or sliced pancetta, fennel seeds, garlic and spring onion for 5 mins until the fat has rendered from the chorizo and it’s started to crisp. Add the wine and stir until evaporated. Tip in the double cream, season and bring to the boil. Once bubbling, turn off the heat, stir in the lemon juice and leave to infuse for a couple of minutes. Add the peas and beans and warm through. Top with the parsley or mint to serve.