450 g (1 lb) fresh (shelled) or frozen broad beans
30 g (1 oz) butter
2 tsps herbes de Provence
4 tomatoes, peeled, seeded and diced
Salt and pepper
1. Cook the broad beans in boiling salted water until they are just tender, about 8 minutes.
2. Drain and refresh the beans under cold water. Peel off the outer skins, if preferred.
3. Melt the butter in a large frying pan and add the beans, together with the herbes de Provence.
4. Add the tomatoes, salt and pepper. Heat through, stirring continuously.