During autumn and winter, broad bean tops are in season. Most don’t know what to do with these gorgeous greens, so here is a great recipe from Gill Meller.

What You’ll Need:

  • 6 spring onions
  • 2 handfuls of broad bean or pea tops
  • squeeze of lemon juice extra-virgin olive oil, for drizzling
  • 1 roasted chicken carcass olive oil
  • 1 large or 2 smaller onions, sliced
  • 1 leek, sliced and washed
  • 2 carrots, peeled and sliced
  • 2 sticks of celery, chopped
  • 4-6 sprigs of thyme
  • A few parsley stalks
  • 2 – 3 bay leaves
  • A few black peppercorns
  • A few coriander seeds

How to:

  • Start by tearing the chicken carcass into pieces. Chop through any larger bones with a sharp knife. Put the pieces in a large pan, along with any skin or flavorsome bits from the roasting tin. Set over a medium to high heat and add a dash of olive oil followed by the vegetables, thyme, parsley, bay leaves, peppercorns and coriander seeds.
  • Fry for 4-5 minutes, then cover with about 1.5 litres of cold water. Bring the stock to a gentle simmer. Skim away any surface froth with a large spoon or ladle – this will help to keep the stock clear. Cook, uncovered, for 3-4 hours. You may need to top up the water once or twice during this time.
  • Strain the chicken stock into a bowl through a fine sieve (or a coarse sieve lined with muslin or a clean, thin cotton cloth). Leave to cool, then put in the fridge.
  • When ready to make the broth, pour the stock into a pan (removing any fat from the surface and discarding) and bring to a gentle simmer. Season really well with salt, which will bring the flavours in the stock to life. Heat a griddle pan or plate until hot.
  • Lightly brush the spring onions with oil, and then cook for 1 minute on each side until charred. Put the broad bean tops in a bowl and dress with a squeeze of lemon juice, a pinch of salt and pepper and a trickle of olive oil.
  • Ladle the hot broth into four warmed bowls, adding a pile of broad bean tops and 2 or 3 spring onions to each one. Serve with extra flaky salt, black pepper and olive oil.