Cheddar, Broad Bean & New Potato Frittata

Drop the beans into a pan of well salted boiling water. Return to the boil, then drain and plunge into a bowlful of cold water. Pierce the pale green skin of the bean with a thumbnail to slip out the bright green broad bean inside. Continue to pod each broad bean into a small bowl, discarding the skins in another until they’re all gleaming like emeralds.

Heat the oil in alarge, deep frying pan over a medium – high heat. It should be plenty to coat the base of the pan. Fry the potato slices, in batches if needed, so there is no overlap and the potatoes have plenty of room to fry. Cook for 12-15 minutes in the oil, until the potatoes are golden and tender, then use a slotted spoon to lift them into a bowl. Repeat with any remaining potatoes that didn’t fit in the pan initially, topping up with more oil if the pan begins to look dry. Finally, fry the onions for 6-8 minutes, until just beginning to colour, then lift into the bowl with the potatoes.

Tip any remaining oil into a 26cm oven-proof round dish and preheat the oven to 160C.

Beat the eggs with some salt and pepper in a large mixing bowl. Tip in the podded broad beans, along with the potato mixture, cheddar and chopped parsley. Stir to combine.

Tip the frittata mixture into the oily dish and cook over a low heat on the hob until the sides start to set. Slide into the preheated oven and cook for 8 minutes, before removing from the oven and decorating the top with the whole parsley stems. Return to the oven for a final 10 minutes until set throughout, then allow to cool for 10 minutes before slicing.

Serve each slice with a grating of cheddar on top before serving and a green salad alongside.