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Published:
7:00 PM April 15, 2021
The Tipi on the Stream at Tuddenham Mill is a great way to feel indoors while eating outdoors
- Credit: Simon Weir/Archant
Monday, April 12. The day of the grand unlocking. Hospitality businesses with outdoor spaces are allowed to reopen for the first time since December and - like all hungry people and food reviewers everywhere - I m desperate to be at the head of the queue. Naturally, I ve left it a bit late to get organised: my partner can t get a babysitter for her kids and the first two places I try are already fully booked.
Pea and broad bean frittata recipe
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Prep time: 10 minutes |
Cooking time: 25 minutesÂ
100g broad beans, podded weight (use frozen if fresh are not available)
100ml olive oil
1 garlic clove, finely chopped
A pinch of chilli flakes
6 large free range eggs
100g good English cheddar or Mrs Kirkhamâs Lancashire, grated
A handful of chopped mint
METHOD
Cook the peas and broad beans in a pan of boiling, salted water for three minutes until tender. Drain well, then run them under cold water. If you are using large broad beans, peel off the outer skins, but with new-season small ones you donât need to bother.