Broad beans in tarragon cream sauce

Method

The beans, bathed in tarragon-flavoured cream, are both vegetable and sauce, so work well with plainly roasted, grilled or pan-fried meat. Try them with smoked loin of pork. To substitute half a teaspoon of dried tarragon, infuse it in the cream and strain before cooking the beans.

Put all the ingredients in a heavy saucepan. Heat gently, then simmer until the beans are tender - about 10 minutes. Stir in a little milk or water if the cream is becoming too thick before the beans are tender. The dish should still be quite liquid when ready.

Recipe by Shona Crawford Poole