Broad Beans with Lettuce, Shallots and Mint


From Telegraph food writer and James Beard award-winning cookbook author Diana Henry’s new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years.  She serves this with Leg of Lamb Stuffed with Lemon and Many Herbs from the same book.

Serves 6


700g (1lb 9oz) broad beans (podded weight)
50g (1¾oz) unsalted butter
6 shallots, finely chopped
2 Little Gem lettuces
Sea salt flakes and freshly ground black pepper
Good squeeze of lemon juice
Leaves from 6 mint sprigs, torn


1. Cook the broad beans in boiling water for 4 minutes, then drain and run cold water over them. Once they are cool enough to handle, slip off their skins. This is laborious, but the colour is quite brilliant, and you can prepare them earlier in the day up to this point.

2. Melt the butter in a large frying pan and sauté the shallots over a medium-low heat until soft but not coloured. Cut the base off each lettuce and shred the leaves. Add them to the shallots and cook over a medium heat until wilting, then add the beans. Heat through, season, then add the lemon juice and mint. Serve in a broad, warmed bowl.

This Broad Beans with Lettuce, Shallots and Mint recipe is part of a larger menu that Diana created in her book How to Eat a Peach – links for the other recipes are below:

Elderflower Gin and Tonic

Spinach and Ricotta Gnudi

Leg of Lamb stuffed with Lemon and Many Herbs


Pink Grapefruit and Basil Ice Cream

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