Taste is largely cultural and learned through our experiences – for example, depending on where you grew up, you might have eaten Frosties for breakfast or fermented fish. But bitter flavours are good for us: they aid digestion and add a depth of flavour to food. For this reason, I never peel broad beans (even later in summer, when they grow large and bitter); this also saves both unnecessary waste and preparation time. They work well in stews, pilafs and other robust dishes, adding complexity and flavour.

While researching for my last book, The Natural Cook, I was surprised to find that even the pods are edible, and if anything, taste better than the beans. Chop them up and add to a stew, or turn them into today’s lovely fried snack. Just remember that older pods are fibrous, a bit like artichoke leaves, so discard the chewy core once you’ve devoured the flesh.

If you grow your own beans, you can also eat the small leaves: steam or wilt them much as you would spinach. You can also use the flowers to perk up your salads.

Fried broad bean pods

Take a handful of empty broad bean pods (use the beans in another dish). In a bowl, season two tablespoons of flour with salt, pepper and a teaspoon each of cumin and coriander, then toss the pods in the mix. Heat 1cm frying oil in a saucepan, drop in one piece of floured broad bean pod, and when it bubbles and rises to the surface, add the rest of the pods. Fry until golden brown, turning to make sure they’re evenly cooked, remove and serve with yoghurt and herbs.