3 ways with broad beans

Step into summer with these light and lovely recipes.
Recipes: Janine Ratcliffe. Photographs: Gareth Morgans

Reproduced from June 07 issue of Olive magazine. This month's issue on sale now. Subscribe now and save 40%.

Crushed broad bean and mint bruschetta

25 minutes Easy

Broad beans cooked and double podded to make 250g Extra-virgin olive oil a couple of slugs Mint leaves from a small bunch, chopped Parmesan a handful of grated, plus a few shavings to finish garlic 1 clove, halved French stick or small ciabatta, cut into 8 thin slices and toasted Put the double-podded broad beans in a bowl and lightly crush. Season, then mix in the grated parmesan, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic. Top with the broad bean mix, drizzle over a little more oil and finish with parmesan shavings. Serves 4

Warm broad bean, pancetta and goat's cheese salad

10 minutes Easy

Cubetti di pancetta 75g Sherry or red wine vinegar 1 tbsp Olive oil 3 tbsp Goat's cheese 100g, crumbled Broad beans single podded and cooked, to make 300g Flat-leaf parsley leaves from a small bunch

Cook the pancetta in the olive oil until crisp and golden. Add the vinegar and whisk to make a dressing. Toss the warm broad beans with the dressing and parsley then scatter the goat's cheese over. Serve in bowls with crusty bread. Serves 2

Broad bean, pecorino and lemon risotto

1hr Easy

Lemon 1, zested Pecorino 50g, grated Arborio rice 300g Butter 2 large knobs White wine 1 glass Broad beans cooked and double podded to make 200g Vegetable or chicken stock fresh, cube or concentrate made up to 1 litre Shallots 4, finely chopped Garlic 1 clove, crushed

Cook the shallots and garlic gently in a large knob of butter until soft. Add the rice and stir until all the grains are shiny. Turn up the heat then add the wine and bubble until absorbed. Add the stock bit by bit until the rice is tender but still has a little bite. Stir in the broad beans with the remaining butter, most of the lemon zest and half the cheese. Serve topped with the rest of the pecorino and zest. Serves 4