Is there a more versatile vegetable than the humble broad bean? Not only does it work brilliantly in risottos, pasta, stews, soups, mash, salsa and salads but - as that great gourmand Hannibal Lector reminds us - it also goes perfectly with Chianti. When dried, broad beans are more of a winter staple - Nigel Slater has some tips here - but early on in the season, when they are tiny and tender, they can be plucked from their skins and eaten raw. Which is presumably how Mr Lector prefers them.
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