if using fresh, pod 1kg broad beans (or more if you have the patience to pod and peel!),  drop into boiling water and cook till just done (around 5 minutes). Drain and plunge into a bowl of ice water. Peel, and set aside. If using frozen, substitute with 300g peeled broad beans.

Trim 400g green beans and cut in half. Drop into boiling water and cook till just done. Drain and set aside.

Add 1tbsp olive oil to a large pan and fry 150g cubed lardons/pancetta till starting to crisp up. Add 3 spring onions, trimmed and chopped and ½ tsp smoked sweet paprika. Continue frying till golden.

Add the broad and green beans to the pan and toss together, with 1 tbsp sherry vinegar.

Season with sea salt and pepper to taste and serve straight from the pan or at room temperature.