The first broadbeans of the season arrived in the Riverford box on Friday. By the time they were podded and skinned, there was just a teacupful of the emerald green beans. They were perfect to mix into a minted batter with chunks of cheddar, and fried in exiguous quantities of olive oil in a non-stick pan. They were then consumed with non-fat Greek yoghurt mixed with sweet chilli sauce. The recipe made enough for four, so we'll have the rest for lunch tomorrow. I don't know what the calories were, but I don't really care, they were scrummy!