Broad bean fritters (from the pods)

Did you know that you can cook (and eat) those furry little sleeping bag covers for your broad beans? A chef tipped us off on this one. They're delicious - just as anything that is fried and dusted with salt is. Your compost bin may started feeling deprived, though.

• 10-12 broad bean pods
• 2 mugs of flour
• 1 mug of milk
• A good pinch of sea salt, pepper and chilli powder (or any other punchy spice)
• Sunflower oil, for frying

Tear the broad bean pods along their seam. Trim any string sides off. Cut each pod half into 3-4cm pieces - if you do this at a diagonally angle it looks fancier. Place in a large shallow bowl or on a plate. Season it well. Place the milk in a separate bowl, much the same sizes.

Dredge the trimmed pods through the flour. Dip in the milk. Dredge through the flour again. You can deep or shallow fry them. Do this until golden. Let them cool slightly. You can eat them like this, but if you want them extra crispy, give them one more dip in the hot oil. They're extra morish this way. Dust with salt and serve. Delicious on their own. Also very yummy with a dip like our sticky Red Chilli Jam.