As asparagus season ends, broad bean season begins. It’s rather neat, isn’t it? The little pale green nuggets work well enough quickly blanched and served with some shaved Parmesan, tarted up in a salad like this one, or pureed with mint, pine nuts and yet more Parmesan for a sort of late spring pesto. Stevie Parle does them with morcilla (Spanish black pudding) and smoked paprika; as good a broad bean dish as I’ve found. If feeling industrious it’s worth double-podding them – particularly later in the season when the leathery pods within can be quite tough.
Serves 2 as a main, 4 as a starter
500g broad beans
400g chicken livers
A handful of flat leaf parsley
1/2 tsp Dijon mustard
1 tsp honey
1 tablespoon balsamic vinegar
3 tablespoons olive oil
Half a clove of garlic, crushed
Salt and pepper
- Pod (or double pod if you can be arsed – I couldn’t) the beans and set aside. Cut the livers into chunks and trim the chicken livers of any bile and connective tissue and wash. Dry thoroughly.
- Bring a pan of salted water to the boil and add the beans. Simmer for 2 minutes, drain and run under a cold tap for a minute or so. Heat a little oil in a frying pan. Cut the livers into chunks and fry for a couple of minutes on each side, seasoning with salt and pepper as you go.
- Remove from pan to rest. Whisk together the mustard, honey and vinegar, then slowly add the oil. Finally whisk in the garlic, and season with salt and pepper.
- Serve the livers with the broad beans and parsley leaves, spoon over some dressing and grate over a little Parmesan.
PS. It could be argued that this would be better with a sharper vinegar like sherry. You could deglaze the pan with the vinegar, scraping up all the lovely little caramelized bits of liver, before pouring into a small mixing bowl and continuing with dressing as before. Your call. My sister is a slut for balsamic vinegar – in fact she licked her plate clean. Seriously.