Nigel Barden served up broad beans with black pudding and garlic on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 225g rindless streaky bacon or pancetta, in one piece (ideally), 2–3 salad onions or 12 spring onions, 100ml olive oil, 20g garlic, finely chopped, 625g shelled fresh broad beans, 2 fresh bay leaves, 1 small handful mint leaves, chopped, 2 tbsp anis, such as Pernod, 225ml chicken stock, 2 Spanish butifarra negra sausages or 150g British black pudding, Salt and Crusty fresh bread, to serve.

The recipe is taken from Rick Stein’s book titled: Rick Stein’s Spain: 140 new recipes inspired by my journey off the beaten track, available from Amazon now.