Wholegood Organic British Fresh Broad Beans

With their vibrant sheen and kidney-shaped curves there are very few veg that can rival this unassuming legume in either the taste or dashing looks department. We dart between mainland europe, Jersey and the UK to ensure that your taste buds are never compromised in our ongoing quest to find sublime beans that marry a seductively silky outside with a light, creamy and ever so slightly bitter inside.

If nothing else, weive always found de-podding beans to be a strangely satisfying and therapeutic pastime.

Broad beans are rich in foliate and vitamin B which is useful when it comes to replenishing our nerve and blood cells, keeping our cognitive functions shipshape and generating a little extra energy.

Spain, UK, Jersey, France, Italy

Cook broad beans in boiling water for 3 to 5 minutes, or until the pods darken and are pliable, then drain and pop them out of their skins. The cooked and podded beans can be used in a variety of ways. They make a great addition to salads, and work especially well with peas, spinach, mint, feta, halloumi, smoked fish or bacon. You can also whizz them up into a soup or dipping sauce.

Broad bean, mint and yoghurt is an especially refreshing combination that's perfect for hot summer days.