My broad beans are a bumper crop, the best for many years.. Aqua Dulce were planted deep late in October. I worried that the wet winter would rot them but they have all come through and were a mass of flowers. Now the lower pods are finger length and ready to pick.

In Turkey there is a tradition of using young broad beans cooked whole. This dish could be part of a meze or served as a first coarse to be followed by lamb. It is high up on my list of favourite meals to mark the allotment year.

1 large onion, finely chopped
Extra virgin olive oil
300g young broad beans, topped and tailed
Juice of 1 lemon
Salt
Sugar
Small handful mint leaves, chopped (or replace mint by dill)
Feta cheese
Sumac (optional)

In a large frying pan with a lid, sauté the onion in a little olive oil until soft but not coloured. Turn down the heat, add the beans, lemon juice, a pinch of sugar and salt and leave to stew, with the lid on, for about 15 minutes.

Add a little water, the mint leaves, cover and leave to cook gently for about 30 minutes.

Take from the pan, leave to cool to room temperature. Add some crumbled feta and sprinkle over a few teaspoons of sumac before serving.