Use the whole pod – husks, beans and all – for a rustic, nutritious version of a seasonal favourite
Tom Norrington Davies is a friend, fellow chef and one of the best yoga teachers I know, so you can probably imagine my pleasure on recently coming across his recipe for broad bean and mint risotto, which he wrote for The Eagle Cookbook in 2009. Like many restaurants, this legendary gastropub pods their broad beans to reveal the beautiful green bean inside; this is my zero-waste interpretation. Continue reading…
http://dlvr.it/TTY3cS
