What to do with the lovely organic broad beans and peas fresh from the farm? This dish is a version of Risi e Bisi – traditional Venetian rice and peas. Like a slightly soupy risotto, but not requiring the constant stirring. 

The recipe is adapted from one by Henry Dimbleby and Jane Baxter – it’s designed (pragmatically) for frozen peas but you could use a combo of fresh peas and fresh broad beans supplemented by frozen peas depending on what quantities you have. If you don’t have a leek, use a bit more onion. Some chopped leafy greens (chard, spinach or young curly kale) could go in towards the end of the cooking time.