Peas & broad beans in cream with fennel seeds & chorizo

Contains pork – recipe is for non-Muslims only

Give broad beans centre stage in this creamy side dish with fennel seeds and chorizo. Broad beans come into season around June, so it’s a lovely summer dish

  • Prep:5 mins
    Cook:10 mins
  • Serves 2-3 as a side
  • Easy

Nutrition per serving

  • kcal 463
  • fat 39g
  • saturates 20g
  • carbs 9g
  • sugars 3g
  • fibre 7g
  • protein 15g
  • salt 1.2g


  • 150g podded broad beans
  • 150g fresh or frozen peas
  • olive oil
  • 100g chopped chorizo or sliced pancetta
  • 1 tsp fennel seeds
  • 1 crushed garlic clove
  • 2 spring onions sliced
  • splash of dry white wine
  • 140ml double cream
  • squeeze of lemon juice
  • chopped parsley or mint


  1. Cook the broad beans in boiling salted water for 3-4 mins, then remove with a slotted spoon and plunge into a bowl of cold water. Cook the peas in the pan for 2-3 mins until tender, then drain. Plunge into the bowl with the beans, then drain both.

  2. Heat some olive oil in a frying pan and frythe chorizo or sliced pancetta, fennel seeds, garlic and spring onion for 5 mins until the fat has rendered from the chorizo and it’s started to crisp. Add the wine and stir until evaporated. Tip in the double cream, season and bring to the boil. Once bubbling, turn off the heat, stir in the lemon juice and leave to infuse for a couple of minutes. Add the peas and beans and warm through. Top with the parsley or mint to serve.

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