method
1. Sweat 75 g chopped spring onions in 50 g olive oil and add 225 g tomato concassée, 25 g each of chopped dill, mint and parsley, 1 tsp sugar and seasoning.
2. Moisten with 300 ml stock or water, add 1.25 kg shelled broad beans, simmer for 10 minutes and serve.
