Al Shami’s broad beans, which you can only do with the really young fresh ones.

• 300g shelled baby broad beans
• 2 cloves of garlic sliced finely
• 2 tablespoons olive oil
• A bunch of fresh coriander chopped
• Sea salt and pepper

Flavour the oil by gently heating with the garlic for a minute or so – don’t brown the garlic. Add the broad beans and sauté for 5 or 6 mins until the beans are al-dente. Add the coriander and cook covered for 2-3 mins more. S&P to taste. Serve with pitta bread.