A mix of win-fail... whole, roasted broad beans (aka fava beans) is a great way to quickly and simply cook and eat these tasty and seasonal pulses. You just slather them with a bit of olive oil mixed with salt and whatever other spice you fancy (I used sumac here) and pop them under the broiler in your oven for a few minutes until they get tender. You can also omit the oil altogether and it’s still great. I make runner and French beans in the same way and it’s always a hit. So where’s the fail? In theory, we should be able to eat the broad bean pod... but... Well... if you wait to make fava/broad beans in this way at this late in the season, the pod will be too tough. Still beats shucking though!
For a springtime treat, make this Spring ragout with artichokes, broad beans, peas and turnips. It’s a labour of love but absolutely delicious. This recipe is available in my book Kitchen Garden Companion: Cooking.