Allegra McEvedy’s Broad Beans Braised in their Pods

This has been a wonderful week, I found myself giving heartfelt thanks to the good Lord and Mother Nature several times over.

We had the first new potatoes of the year, with butter made from the cream of our small Jersey herd and Achill sea salt; we had the first broad beans of the season, in their furry pods, and a few days later the first peas. How exciting is that.

We ate them freshly picked straight out of the pods, just like our greedy grandchildren, and then to cap it all we had the first fresh mackerel of the year today all the way from Knockadoon.