CHRISTMAS OFFER Subscribe to Cotswold Life today CLICK HERE

A tasty, seasonal supper – just add friends

PUBLISHED: 17:33 10 June 2013 | UPDATED: 17:40 10 June 2013

Broad beans are at their young and tender best in June and beg to be eaten freshly picked

Broad beans are at their young and tender best in June and beg to be eaten freshly picked

Archant

The sun has finally made an appearance, so what better time to embrace the British summer and the seasonal fruit and vegetables that come into their own in June.

Sunny evenings are the perfect accompaniment to good friends, great wine, and simply prepared dishes, using ingredients fresh from the earth. Broad beans are at their young and tender best this month and beg to be eaten freshly picked.

• What to look for?

Ideally, grow and pick your own, but if an abundant allotment is still a distant dream, visit your local farm shop and choose pods where the beans are just starting to bulge, and the pod itself is firm and a rich green colour.

If the beans are too full, or have been sitting on the shelves for more than a couple of days, they’re likely to have lost their fabulous sweet, earthy taste.

• Use them or lose them!

Store fresh broad beans and peas in the fridge for no more than two days and once shelled, either cook or freeze immediately. Broad beans need blanching before freezing to lock in their flavour.

*******

A SIMPLE SUPPER FOR 6

This recipe is a twist on a carbonara, marrying salty bacon with juicy young broad beans and baby peas.

It works well with any long pasta such as spaghetti or fettuccine – anything you can twirl!

Linguine with broad beans, peas and pancetta

450g linguine pasta

225g baby peas

225g broad beans, fresh from their pods

225g pancetta, cubed

2 eggs

225ml single cream

a handful of fresh mint

grated pecorino cheese

1tbsp olive oil

sea salt & freshly ground black pepper

Put the linguine on to boil in a large saucepan of slightly salted water.

Follow the cooking time suggested, throwing in the peas and broad beans for the last three minutes.

“Some chefs recommend peeling the beans but if they are young and fresh, this really isn’t necessary.”

With the pasta boiling, fry the pancetta in the olive oil for 2-3 minutes over a medium heat until crispy.

In a separate bowl, mix together the eggs and cream and season well.

Drain the pasta, peas and beans and return to the pan. Add in the cream mixture and the pancetta and then toss well.

The residual heat from the pan will cook the egg, and the sauce will thicken and cling to the pasta.

Season to taste and serve with a sprinkle of fresh mint and pecorino.

-------

Another vegetable in abundance this month is rhubarb, which isn’t always a crowd pleaser.

Visions of limp, stewed rhubarb in soggy crumble are reminiscent of school dinners, but this recipe is guaranteed to win over any rhubarb-sceptics! Few can resist the lure of sticky caramel and puff pastry.

Rhubarb Tarte Tatin

150g caster sugar

1 vanilla pod

zest of one orange

1 piece star anise

350g puff pastry

420g rhubarb

Heat an ovenproof non-stick frying pan until hot, then pour in the sugar.

As it caramelises, add in the star anise, vanilla seeds and orange zest, keeping the mixture moving around the pan.

When the caramel turns a red colour, remove from the heat to solidify.

Heat the oven to 200°C/400°F.

Arrange the rhubarb over the bottom of the pan, packing it in tightly. Elaborate patterns aren’t necessary, just an abundance of fruit placed end to end.

Roll the pastry until it’s about 0.5cm thick and just larger than the pan. Lay it over the rhubarb pressing down gently. It should reach up the sides of the pan by about 1cm.

Warm the caramel by placing the pan on a low heat for a couple of minutes then transfer to the oven.

Bake for about 30 minutes or until the top has fully puffed and is a golden brown colour.

To serve, place a plate on top of the pan, flip it over and a couple of taps with a wooden spoon should see it drop freely.

Serve with a really good quality vanilla ice cream.

*******

Recipe courtesy of Bower Willis Designs. Easy entertaining is at the heart of their kitchens and they love sharing their knowledge and expertise, so why not pay them at visit at Bower Willis Designs, The Coach House, 3b New Street, Shipston-on-Stour, CV36 4EW. You can also call them on 01608 690870 or visit their website at www.bowerwillisdesigns.co.uk

Related articles

0 comments

More from Out & about

Mon, 13:15

Tracy Spiers takes an impressive, if hypothetical, budget on a shopping spree in Cheltenham’s independent stores

Read more
Mon, 12:23

Get out and enjoy seasonal celebrations with a Cotswold twist

Read more
Tuesday, December 4, 2018

If you’re looking for things to do in the Cotswolds this month, we have gathered plenty of events for you to pop in your diary

Read more
Tuesday, December 4, 2018

Hundreds of participating National Lottery-funded visitor attractions across the UK are saying ‘thanks’ to people who have raised money for good causes by buying a lottery ticket, including a number of venues in the Cotswolds

Read more
Monday, December 3, 2018

“We’re looking forward to lots of festive fun this Christmas festival and hope to welcome lots of people to our town.”

Read more
Monday, November 26, 2018

“Faringdon upholds old-fashioned values through its traditional shops, personal service and shop owners who go the extra mile to make their customers feel at home.”

Read more
Friday, November 23, 2018

Home to some of the country’s most breathtaking architecture and picturesque gardens, the Cotswolds boasts plenty of beautiful stately homes you need to visit. We pick eight special locations that are made even more magical during Christmas time

Read more
Tuesday, November 20, 2018

Taking the classroom outdoors is fun, inspires fresh ideas, broadens horizons – and encourages a new generation to enjoy and care for the Cotswolds

Read more
Monday, November 19, 2018

Chipping Campden – once the meeting place for a council of Saxon kings – now offers the warmest of welcomes to all its visitors, from the humble shopper to the seasonal shin-kicker

Read more
Thursday, November 15, 2018

As well as three days of action-packed racing and tradition, there’s plenty to do away from the course at this year’s November Meeting. Neil Phillips, The Wine Tipster, shares his 14 suggestions on how to make the most of your time at Cheltenham Racecourse

Read more
Tuesday, November 13, 2018

The Warwickshire town of Alcester is considered one of the best understood Roman settlements in the country. Tracy Spiers digs below the surface to discover its hidden jewels

Read more

Thanks to the impact of ground-breaking comedy This Country, the quiet market town of Northleach has become one of the Cotswolds’ hottest film locations. Katie Jarvis is sent to investigate

Read more
Tuesday, November 6, 2018

Stephen Roberts walks in the footsteps of the Oxford scholar who enjoyed attending parties dressed as a polar bear, and once chased a neighbour while dressed as an axe-wielding Anglo-Saxon

Read more
Tuesday, November 6, 2018

I send this postcard from Cirencester, complete with the discoveries and viewpoints from four members of my family – both the young and not so young

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory A+ Education

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search