Serves 4 (as a starter)
500g broad beans (in their pods)
400g smoked pancetta lardons
3 tbsp sunflower oil
2 banana shallots, sliced
2 cloves garlic
4 sprigs of thyme
1.5L vegetable or chicken stock
Skins and pods of broad beans
40ml double cream
125g unsalted butter
6 baby onions
½ tsp sunflower oil
Broad bean leaves or pea shoots, to serve
Chive oil or olive oil to serve
Pod the broad beans and reserve the pods. Blanch the beans in boiling water for 30 seconds. Remove and refresh in a bowl of ice water. Extract the bright green beans from the outer skins, and leave both to one side.
Fry the bacon lardons in a dry non-stick pan for 10-15 minutes over a low heat until golden and crispy. Remove the pancetta and keep warm.
To make the broth, warm oil and pancetta fat in a medium, heavy based pan over a medium heat, add shallot and garlic and sweat for 5-6 minutes, or until soft and translucent, stirring occasionally.
Add the thyme and half the pancetta and cook for another 2 minutes. Add 1.5 litres of vegetable or chicken stock, the broad bean skins and 4 of the pods, bring to the boil then reduce the heat and simmer until reduced by half.
Strain through a fine sieve into a medium saucepan and boil the bacon and bean stock again. On the heat add in the cream and whisk in the butter little by little to thicken and emulsify the broth. Remove from the heat and warm through just before serving.
Peel the baby onions and cut in half lengthways. Warm the oil in a non-stick pan over a medium heat and fry the onions cut side down for 5-6 minutes or until charred. Season with salt. Remove from the heat and break down into petals.
Dived the broad beans and the rest of the bacon lardons among the bowls. Standing the onion shells up between the gaps. Warm the bacon broth, then pour around the vegetables. Scatter each serving with broad bean leaves and add a few drops of chive oil.