Nigel Barden served up a tasty Spanish slow-cooked broad beans with poached egg street food dish on Radio 2 Drivetime.

The ingredients are: 3kg broad beans, 100ml olive oil, 3 medium shallots, finely chopped, 150ml dry white wine, 750ml fresh vegetable stock, 6 free-range eggs, 150g pecorino, roncal or idiazabal cheese, shaved, small handful finely chopped flat-leaf parsley, freshly ground black pepper and extra-virgin olive oil, to drizzle.