Broad Beans with Cream and Herbs

A rich accompaniment to dress up plain ham or fish. For four people:

• 2lb Broad Beans, podded or about 12-14 oz shelled weight
• 2/3 tbl chopped parsley
• 2 tbl chopped chives or 1 tbl chopped mint
• 5 fl oz double cream
• seasoning to taste

Cook the beans in lightly salted water for 3-4 minutes, depending on size
If using frozen beans then follow the packet instructions
If the beans are young or frozen then leave in their skins, if somewhat older then pop off the outer skins

Return to the pan, add a little salt and pepper together with the chopped herbs
Pour over the cream and bring to a gentle simmer to thicken the cream slightly, do not boil
Serve alongside the gammon or fish.