A steady harvest of broad bean from the green house, always love home grown broad bean, for the bright green colour and waxy texture. I like to remove beans from pod, blanch in boiling water for 15 seconds, then peel the skin off. Ready to cook to serve, or store in freezer.
1.Remove skin from smoked mackerel, pull apart into bite size pieces.
2.Cook broad bean in oil, with other veg used in the dish like purple mangetout season with salt.
3.Mix cooked veg with mackerel and other salad leaves or herbs, surround with cucumber slices.
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