warm salad of broad beans, pancetta and tarragonrating:
This is my own recipe, and has been well received by my family.
At least 350g broad beans (after podding)
200g or so of cubed pancetta
6 spring onions, white and pale green part only - discard dark green
handful of chopped fresh tarragon
2-3 tablespoons tarragon vinegar
Put pancetta in to frying pan and cook over moderate heat until it goes golden.
Blanch broad beans by boiling 3 mins. Plunge into cold water, then squeeze beans out of their skins.
Add finely-sliced spring onions to pancetta and cook for 2-3 minutes. Add broad beans and chopped tarragon, and finish off with 2-3 tablespoonsful of tarragon vinegar. Adjust seasoning, adding more vinegar if you wish. Serve warm.