Supper for Amy - part one

Broad bean salad with dill and feta

Small bag frozen broad beans
Extra virgin olive oil
1 lemon
large handful Greek feta cheese
Bunch fresh dill

Tip the frozen broad beans into a large pan of vigorously boiling, salted water and simmer for a minute or two, until thawed and tender. Drain under running cold water - this will stop them cooking. Using your thumb and forefinger, squeeze the beans out of their papery shells - it might help to make a tiny nick in the skin to ease the shelling. This process takes ages but is strangely therapeutic - share the chore with a loved one, or do it in front of the telly, or sitting on a sunny porch. Tip the bright green beans into a mixing bowl and dress liberally with your best olive oil, a squeeze of lemon juice, Maldon salt and pepper. Roughly chop the dill and combine. Crumble in the feta and lightly mix again. Slide the salad out onto a large, wide serving platter - it will look lovely. Zest half an unwaxed lemon and sprinkle this over the salad. Drizzle again with olive oil and serve.