To utterly love broad beans?

[Wordsaremything]

And to be so happy that the baby version is available frozen?

YANBU! Bowl brimming with broad beans a-smothered with butter is heaven!

Shudder, I hate them!

Mmmmm love them, the sliced and fried snacky ones are nicer than crisps too

YABU - they are horrible!

YABU. Blech! Any other bean would be better.

YANBU! Especially split from their skins and tossed in butter with a sprinkle of salt and pepper.

Hang on; where can you get frozen baby ones? WHERE?!

Yanbu, in soups and as a curry it's divine.

Yabu

Broad beans are lovely in March/ April/ May only when home grown tiny and luscious. One of my loveliest memories of village I once used to frequent is our neighbours leaving a small but perfect basket of broad beans. But now in November - I'm not convinced

They're the work of the devil and they want you dead.

Eugh.

Take the horrible skins off and they are gorgeous!

YANBU. A bowlful smothered in butter with some bread.

Obviously fresh is best but the baby frozen ones are good. But why do chefs insets on peeling them?

I love them but can't get on with the frozen ones. Where do you get decent ones from? I find they taste of nothing and have a really unappealing texture - but probably they're too cheap.

I like mine with cubes of bacon, lemon and dill. Mmm.

You are being very unreasonable! [shudders]

Love. And they're also a top bean to purée. Whack in blender, add garlic, salt, pepper, olive oil, bit'o cream cheese, bit'o basil (fresh or pesto) et voilà! Cheats hummus!

Ottolenghi does an amazing recipe with broad beans served with lamb meatballs. Divine

Broad beans mmmmmm

Lovely in a vegetable casserole and green peppers and smokey paprika

or if you eat meat add chorizo (or smoked sausage )

YANBU

Though the nicest are eaten fresh from the allotment/garden

Bleughhh!

There's only one thing I hate more than broad beans, that's butter beans. that's a vom face!

YANBU at all. The best of the best are the ones you picked 30 mins ago...

Not unreasonable but Brussel Sprouts are now in season and they are where it's at for me right now! Bit crunchy and dipped in Hellman's.

Yanbu.

As for sprouts have had several dinners lately consisting of a huge bowl of buttery sprouts tossed with crispy lardons and chestnuts.

You won't appreciate them if your mother used to boil them until they were simply hard grey bullets.

Young and tender and treated with love, they are simply divine, especially in a risotto with herbs and a nice glass of chilled white wine