Chilli & Lime broad beans

Combine the broad beans with a good glug of olive oil and a sprinkling of salt in a mixing bowl. Use your hands to give everything a toss, to evenly coat the broad beans in the oil.

Next, you have two options. You can either heat up your BBQ to get it ready for cooking, or warm a griddle pan over a medium-high heat. Once hot, BBQ/griddle your broad beans for 3-4 minutes each side, until they have turned a vibrant green and have blistered and blackened in places.

Arrange the broad beans on a serving plate and drizzle generously with olive oil. Grate over the zest of both limes, as well as a good grating of chilli. Squeeze over the juice of one of the limes and finish with a really good pinch of flaky salt.

You can eat the pods of the smaller more tender broad beans, otherwise eat the broad beans like edamame by popping out of the bean casing.