Hot hot hot!

Of course, when it’s hot, you don’t really want to be cooking heavy meals. This week I received my Riverford Veg Box, and included in the box is usually a recipe using some of the contents of the box. I decided to make it to go with some barbequeing with friends.

It was successful.

I decided to share!

It uses broad beans, which I have to admit may have sat in their pods for a few weeks in my fridge before I finally tossed them out, as I would have had no inspiration as to what to do with them!

Podding them I couldn’t help but sing a song from my youth:

“Cauliflowers Fluffy and cabbages green
Strawberries are sweeter than any I’ve seen
Beetroots purple and onions white
All grow steadily day and night

The apples are ripe and the plums are red
The broadbeans are sleeping in their blankety bed

Blackberries are juicy and rhubards sour
Marrows fattening hour by hour
Gooseberries hairy and lettuces fat
Radishes round and runner beans flat

The apples are ripe and the plums are red
The broadbeans are sleeping in their blankety bed

Orangey carrots and turnips cream
Reddening tomatoes that used to be green
Brown potatoes in little heaps
Down in the darkness where the celery sleeps

The apples are ripe and the plums are red
The broadbeans are sleeping in their blankety bed, Yea!”

Saffron, Broad Bean, and New Potato Salad Recipe (- taken from my Riverford Veg Box!)

Ingredients

800g new potatoes, scrubbed and cut in half, or quarter if large

a good pinch of saffron threads

a good pinch of salt

500g broad beans, in their pods

4 tbsp olive oil

sea salt and freshly ground black pepper

juice of 1/2 lemon, to taste

2 tbsp chopped parsley

Method

Cover the potatoes in water, add the saffron and salt and bring to the boil.

Simmer for 12-15 mins, until tender.

While the potatoes are cooking, bring another pan of water to the boil. Pod the beans and add them to the pan, boil for 3 minutes, drain, and refresh in a bowl of cold water, then drain again.

Drain the potatoes then add them to the beans, toss in the oil and season. Add lemon juice to taste.

Toss in the parsley to serve.

I also made an exception to the no cooking rule and made this:

Lemon Meringue Pie! Just a full sized version of this recipe.