Fried broad-bean pods

Serves 6-8 as a snack

Sprinkle the pods with Cornish sea salt and serve immediately (Jason Lowe)

I was messing around at home with a new broad-bean dish, and just as I was about to dump the pods in the compost, I suddenly had a moment of inspiration and decided to put them through flour, milk and flour again and deep-fry them. I gave them a sprinkle of Cornish sea salt and they were absolutely great. I even did a second batch and spiced the flour up a bit with cumin, paprika and black pepper – and they were even better.

The pods from 8-10 medium-sized broad beans
120-150g self-raising flour
Salt and freshly ground black pepper
150ml milk
Vegetable or corn oil for deep frying
Cornish sea salt for sprinkling

Cut or tear the beans in half lengthways on the natural seam and remove any stringy bits and discoloured ends, then cut the pods into 3-4cm lengths. Season the flour well and add the suggested spices above if you wish.

Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer.

Have three bowls ready, one for the seasoned flour, one for the milk and the third for the finished bean pods. Coat the pods in the flour, shaking off any excess, then pass them through the milk and again through the flour.

Deep fry in batches, stirring occasionally, for 3-4 minutes until lightly coloured and crisp. Remove with a slotted spoon on to some kitchen paper and sprinkle with Cornish sea salt and serve immediately.