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The king of potatoes, Jersey Royals, make merry with the first of this year's British broad beans along with heaps of fresh herbs, a creamy crème fraîche dressing and crisp fried shallots.
TIP: Broad beans can be tender in the summer, so you won't always need to pop the broad beans out of their grey skins once they have been boiled, but you can if you want to. The easiest way is to squeeze one end till the bean pops out of the skin – do this over a bowl to catch them. It should take about 10 mins.
This is a great recipe. We all thought it delicious and I even had volunteers to help with the broad beans next time so I could make more. Highly recommended.