Pies, Puddings and Pottages

If you are using fresh broad beans, shell them and place in boiling water, bring back to the boil and cook for 5 minutes. If using frozen beans just place them directly into boiling water, bring back to the boil and cook for 5 minutes. Remove from the heat and drain in a colander and rinse with cold water until they’re not too hot to handle.

Remove the tough skins of the broad beans and set aside.

Melt the butter in the saucepan and once it starts to froth add the chard or spinach and heat until wilted. Transfer to a work surface and allow to cool slightly.

Chop the chard or spinach finely.

Place greens, broad beans, beans and hazelnuts in the mixing bowl and stir.

Add the beaten egg and stir in thoroughly.

Add the salt and flour and use your hands to bring everything together to a consistency that you can mould.

Shape the dough into balls measuring 5cm diameter.

Add the lard to the frying pan and fry the shaped fritters until browned all over.

Use a slotted spoon to transfer the fritters to a plate covered with a few layers of kitchen paper.

Serve hot or cold.