"Broad beans are delicious sautéed and have an Arabic feel with the spices and mint," says Tom Hunt of this cracking, simple summer small plate. "You can serve them with lamb as below or as a side vegetable as part of a meze or your meal."
Characteristically, Hunt – who's just begun a column in Foodism about seasonal produce, and who puts sustainability at the top of the agenda – also includes details of how to store the dish, and also how to use the leftovers. Check it out, along with the recipe, below.
Pilaf will keep really well for 3 days. It's delicious cold or reheated the next day – make sure it's properly refrigerated and piping hot right through if you reheat it.
To make a pilaf salad, freshen it up with crushed nuts, pomegranates and parsley. Add a squeeze of fresh lemon, extra salt and pepper if necessary.