Broad beans, also known as fava is a species of flowering plant in the pea and bean family. They are one of the very first vegetables to grow in this country in late Spring alongside peas and asparagus. When young and sweet they are delicious eaten raw alongside any sheep or goats cheese and perhaps a little honey. When they get a little larger they are best simply blanched and double prodded (which means the outside paler skin is slipped off after cooking) and served with chopped mint and a little olive oil. They are lovely served at room temperature on top of bruschetta with a little ricotta, tossed through salads or served warm along side poultry, lamb or fish.