October: Broad beans

AT A GLANCE

  • Serves 4 people

  • 1 lemon
  • 1 cup (loosely packed) parsley leaves
  • ¾ cup (loosely packed) oregano leaves
  • 2 anchovy fillets
  • 2 cloves garlic
  • 60ml (¼ cup) olive oil
  • 1 lemon, juice only
  • 200 gm podded broad beans (800gm whole)
  • To serve: pecorino cheese and crusty bread
01   Using a sharp knife, remove rind without pith from 1 lemon, then coarsely chop rind and place in a mortar with parsley leaves, oregano leaves, anchovy fillets, garlic and olive oil. Using a pestle, pound to a coarse paste, then season to taste with lemon juice, sea salt and freshly ground black pepper. Combine broad beans with paste and serve with a wedge of pecorino and crusty bread.
Note

ALSO IN SEASON

Fruit
Berries (raspberries, strawberries), cumquats, grapefruit (pink and yellow), lemons, mangoes, oranges, papaya, pawpaw, pineapples, starfruit.

Vegetables
Globe artichokes, Asian greens, asparagus, avocados, beans (broad and green), choko, cucumber, garlic, lettuce, onions, peas, silverbeet, spinach, watercress.

Seafood
Australian salmon, mirror dory, longfin eel, Spanish mackerel, Jack mackerel, morwong, redfish, school shark, angel shark, trumpeter whiting yabby, school prawns, bay prawns, scallops.

Recipe:

ADELAIDE LUCAS

Photography:

LUKE BURGESS

Styling:

EMMA KNOWLES

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