Broad Beans with Bacon

Bacon and broad beans is a classic combination, and this one is adapted from Patience Gray's beautiful book "Honey from a weed".


  • A handful of shelled broad beans per person
  • A slice of streaky bacon or pancetta per person, cut into 1cm slices
  • 1 frond of mint, chopped, per person
  • 1 shallot per person
  • Chicken stock


Gently stew the chopped shallot, then add the chopped bacon and brown it. Add the broad beans, mint and season with salt and pepper. Cook until tender, about 10 minutes. Add some light chicken stock towards the end.

Serve on its own with crusty bread.