Eating broad beans the right way – pods and all#BmVt

Taste is largely cultural and learned through our experiences - for example, depending on where you grew up, you might have eaten Frosties for breakfast or fermented fish. For this reason, I never peel broad beans ; this also saves both unnecessary waste and preparation time. While researching for my last book, The Natural Cook, I was surprised to find that even the pods are edible, and if anything, taste better than the beans. Take a handful of empty broad bean pods . In a bowl, season two tablespoons of flour with salt, pepper and a teaspoon each of cumin and coriander, then toss the pods in the mix. Heat 1cm frying oil in a saucepan, drop in one piece of floured broad bean pod, and when it bubbles and rises to the surface, add the rest of the pods.