• STEP 1

    Pop the broad beans out of their pods into a bowl. Boil the kettle, tip the beans into a saucepan, cover with boiling water and cook for 6 mins, then drain and leave until cool enough to handle. If using frozen beans, simply place in a bowl, cover with boiling water and leave to stand for 2 mins, then drain.

  • STEP 2

    Use your nail or a knife to pierce the opaque skins surrounding each bean, and pop them back into the bowl. (You can use the skins to make vegetable stock.)

  • STEP 3

    Lightly mash the beans with a fork – they should still have lots of texture and you can leave some beans whole. Add 100g of the ricotta, 2 eggs, the flour, baking powder, chilli flakes and herbs. Season with a pinch of salt and stir everything together to make a thick batter. The batter will keep chilled for up to a day.

  • STEP 4

    Bring a small pan of water to the boil and gently lower in the 2 remaining eggs. Boil for 6 mins, then drain and plunge into cold water to halt the cooking process.

  • STEP 5

    Mix the lemon zest and a pinch of salt into the remaining ricotta.

  • STEP 6

    Heat a drizzle of olive oil in a frying pan over a medium heat. Spoon heaped tablespoons of the batter into the pan and spread a little with the back of the spoon into circles. Cook 3-4 at a time so as not to overcrowd the pan. Cook for 2-3 mins on each side until golden brown. Transfer to plates and keep warm in a low oven while you cook the remaining fritters. (You should have enough to make eight.)

  • STEP 7

    Peel and halve the eggs. Spread half the ricotta onto each plate. Arrange the fritters on top, add the halved eggs and a few whole herb leaves. Drizzle with a little extra virgin olive oil and a pinch more chilli flakes, if you like.

Recipe from Good Food magazine, June 2024

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