SUMMER HEIGHTS

hen the sun is shining in the summer months, it’s easy to feel a little guilty if you’re not spending all your spare time outside. But, even if you don’t have a lot of outside space, you can still enjoy the seasonal produce on offer. The broad bean pasta on page 102 is seasonal comfort in a bowl, making good use of broad beans’ best assets. Their vibrant green colour – often hidden away inside their grey-ish skins – and sweet, nutty flavour are a refreshing pairing with creamy ricotta and zesty lemon. I prefer to peel broad beans, which seems like extra effort, but can be just about done in the time it takes the pasta to boil. To do this easily, squeeze the flesh out of the skins with gentle encouragement. There will be no judgement if you’d rather leave the skins on, but there will be a slightly bitter flavour