I love broad beans, when they are young and freshly shelled. Shelling is quite a job, but the delicious smooth, yet crunchy texture, and their slightly bitter taste are fully worth it. They are at their best served with succulent bone ham, but I resisted the temptation to stop by the butcher.
I cooked them for only a few minutes and then tossed crumbled feta and chopped summer savoury into them. I ate them with boiled new potatoes, served with a richly melting knob of butter.
I ate them all by myself. And had a feast!