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broad beans recipe


Lemon ricotta with honey, broad beans and peas


  • 250g ricotta
  • Zest of 1 lemon
  • 100ml runny honey
  • small pinch of saffron
  • Fresh peas, shelled
  • Fresh broad beans, shelled
  • Red chilli, finely chopped
  • Chilli Oil
  • Truffle Oil
  • Lemon
  • For the Gremolata:
  • Handful of smoked almonds
  • Small bunch parsley and small bunch of basil
  • Zest of ½ lemon
  • Olive Oil
  • Salt and pepper

What fantastic weather we had in the UK over the bank holiday! We are choosing to ignore the fact that it has been snowing on and off over the last 24 hours and are cracking on with a gorgeous Spring recipe from Tart London.

Legumes have a variety of health benefits. The nutrients in all variety of beans help neutralize the damaging compounds that harm your skin and prevent skin damage and signs of aging.


  1. Place the honey in a small pan, heat and add the saffron. Cool and place in a jar, will last a few weeks.

  2. Place the ricotta in a bowl, add the zest of a lemon, salt and a little olive oil, mix well.

  3. Blanch the peas and broad beans, remove shells from broad beans. Place in a bowl with chilli, olive oil, lemon and salt and pepper and toss.

  4. For the gremolata – place all the ingredients in a blender, whiz till a rough salsa.

  5. Place the ricotta on the plate and spoon over the broad bean mixture, drizzle with the saffron honey. Scatter over the gremolata and finish with truffle oil, shaved truffle (optional) and edible flowers. Serve with toasted sourdough.