Broad beans are one of the quintessential summer vegetables, and they make a perfect addition to sunny salads and light fish dishes.
In Italy, they sometimes cook the beans in their pods while they’re still thumb-length, but if they’re any bigger than that, they will need to be podded.
The kidney-shaped beans inside the pods are great sauteed in butter or boiled in salted water. Peel them after you cook them (if you have the time and the inclination) and serve them straight away. Alternatively, to make a delicious pesto, whizz them up with olive oil, some finely grated hard cheese (such as a Parmesan), salt and freshly ground black pepper.