I was messing around at home with a new broad-bean dish, and just as I was about to dump the pods in the compost, I suddenly had a moment of inspiration and decided to put them through flour, milk and flour again and deep-fry them. I gave them a sprinkle of Cornish sea salt and they were absolutely great. I even did a second batch and spiced the flour up a bit with cumin, paprika and black pepper – and they were even better.

    The pods from 8-10 medium-sized broad beans

    120-150g self-raising flour

    Salt and freshly ground black pepper

    150ml milk

    Vegetable or corn oil for deep frying

    Cornish sea salt for sprinkling

    Cut or tear the beans in half lengthways on the natural seam and remove any stringy bits and discoloured ends, then cut the pods into 3-4cm lengths. Season the flour well and add the suggested spices above if you wish.

    一天，我在家無事可作，準(zhǔn)備處理掉一盤蠶豆。我正要把它倒進(jìn)垃圾堆，忽然來了靈感，決定把它們按次序分別和面粉、牛奶和在一起、再加面粉，然后用油把它們炸透，接著在外面撒上康沃爾海鹽，就大功告成了，這道菜的味道棒極了！我又如法炮制做了第二批，不過做了一點(diǎn)改進(jìn)，面粉中加入了紅辣椒、黑胡椒和茴香這些調(diào)料，味道就更好了。

    用料：

    8到10個中等大小的蠶豆莢 ,120-150克面粉，鹽和新鮮黑胡椒粉，150毫升牛奶，用于油炸的菜油或玉米油，康沃爾海鹽。

    豆莢要從中間順著自然縫隙折斷，去掉兩頭和其它不新鮮的部分，然后將它切成3-4厘米長的段。面粉中加入調(diào)味品，按你自己喜好，可加入上面介紹的調(diào)料。