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These emerald-green beautiful broad beans are at their best from now until September. This tasty dish combines the season's finest broad beans with smoked rainbow trout, dill and pasta for an undeniably light, summery main. See method
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Tip: To enjoy broad beans, remove the long, outer pod to reveal the row of beans inside. You can eat them with their thick grey skins on, but they're sweeter (and greener) double-podded.
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