Legumes

“Beans beans, the magical fruit…” While the second half of that rhyme doesn’t need repeating, the first half is certainly true. Spring time is legumes time, in our book. The thawing temperatures accomodate an explosion of incredible varieties of legumes, from green beans, butter beans, broad beans, borlotti beans, to peas, sugar snap peas and snow peas.

This produce could not be simpler to use, able to be thrown in any number of dishes. Why not mix it up for a great range of flavours, and also a riot of colour.

Beans and peas natural sweetness makes them a fabulous pair to cured meats, for example, check out our spring pea, pancetta and burrata pasta in our recipes section.

While broad beans can be a little laborious to prepare – early season varieties don’t need “double peeling” (referring to the need to de-pod, and then peel each bean after cooking), so make the most while you can.