A busy week calls for a simple supper. And though it has been Broad Bean Week here at G&G HQ, I have, more’s the pity, not been frittering away the hours taking idolatrous portraits of broad beans or sitting in the garden meditatively podding them. Oh no. I have been busy with supper clubs and wedding cakes. So I am grateful to this quick and simple frittata recipe which I made for supper between canapé prep and cake icing. Not only because it is a doddle to make, but also because it offers the welcome opportunity to revel in the full glory of early broad beans – sweet, young and tender.
You read more about my broad bean obsession in this month’s Market Life, the Borough Market magazine. Here, you will also find my recipe for broad bean tips and goat’s cheese salad. This is the first of a new column I will be writing for the magazine about, predictably, putting a seasonal harvest at the centre of a meal. (A column! I know! Tying to play it cool. Totally failing.)