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Recipe from episode 4

Broad beans on toast

This is the perfect springlish breakfast: freshly picked broad beans, which are young, tender and sweet (if they’re small enough, you don’t need to pod them!), a fried egg, nuggets of my easy-to-make fresh chorizo, all piled on sourdough. In my view, this is by far the nicest kind of beans on toast.

Serves 2

750g–1kg young broad beans in the pod
1 tsp rapeseed oil, plus extra for your toast
100–150g Tupperware chorizo
1 large or 2 smaller spring onions, finely sliced
A handful of broad bean tops
2 thick slices of bread (ideally sourdough)
Sea salt and freshly ground black pepper

Pod the broad beans, putting the large ones in one bowl and the smaller ones in another.

Bring a large pan of water to the boil. Add the large beans, let the water return to a simmer and cook for 1 minute. Add the small beans and simmer for a further minute, 90 seconds tops. Drain the beans. Pop the large, thick-skinned ones out of their skins. very small beans don’t need to be skinned.

Shape the Tupperware chorizo into little patties and place in a lightly oiled pan set over medium-high heat. Cook until just starting to release the spices into the oil, then add the spring onions. Break up the patties a into smaller crumbs and cook for a minute longer to crisp up.

Tip in the beans and broad bean tops. Toss to combine with the chorizo and onions. Season with salt and pepper to taste.

Toast the bread and then gloss with a drizzle of rapeseed oil.

Gently push the bean and chorizo mix aside in your pan. Crack the egg in and gently fry to your liking. Take the pan off the heat. Spoon the broad beans and chorizo on your toast, along with any pan juices. Cap with the fried egg and serve.

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