Seasonal local food recipe No.193 – Hugh’s baby broad beans (or peas) with chorizo

This is a 10-minute meal from Hugh-Fearnley-Whittingstall via Guardian Cook that uses the beans or peas from Camel CSA’s veg boxes this week. Hugh says: “Broad beans are among my favourite vegetables and this dish makes the most of them. Fresh baby peas are a great, similarly fast-cooking alternative, and you could use bacon in place of the chorizo.”

Serves 2
Preparation / cooking time: less than 10 minutes

250g baby broad beans
1 tbsp olive oil
100g cooking chorizo, sliced or diced
Sourdough, toasted


Bring a pan of salted water to the boil, throw in the broad beans or peas and cook for just 2 minutes, then drain them well. Meanwhile, heat the olive oil in a small frying pan over a medium heat, add the chorizo and fry for a minute or so until lightly crisp. Throw the drained beans or peas into the pan with the chorizo and toss for a minute, so the beans are heated through and coated with the delicious, spicy red oil. Serve at once, with bread, or piled on to toasted garlic-rubbed sourdough as a bruschetta.

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