One of my favourite things about party food is you get to try a little bit of everything and sometimes the side dishes really can be the stars of the show.
Broad bean, dill and rice salad
If your broad beans are young, simply pod and cook them; if mature, slip them out of their casings after cooking.
250g/9oz mixed basmati and wild rice115g/4oz podded and shelled broad beans3 inner sticks celery, finely sliced½ cucumber, peeled and diced1 bunch radishes, trimmed and cut into chunks1 tablespoon roughly snipped dill3 tablespoons finely sliced chives1 tablespoon white wine vinegar3 tablespoons extra virgin olive oilsalt and freshly ground black pepper
1 Put the rice in a saucepan with 500ml/18 fl oz water. Bring up to the boil, cover and simmer for 15 minutes, or until tender and the water has all evaporated. Tip on to a plate and leave to cool.
2 Drop the broad beans into a saucepan of boiling unsalted water. Return to the boil and simmer, covered, for about 3–4 minutes, or until tender, then drain and cool under cold running water. Pat dry with kitchen paper. Place in a salad bowl with the celery, cucumber, radishes and chopped herbs. Mix in the cool rice.
3 In a small bowl, whisk together the vinegar and olive oil. Season to taste and mix into the salad. Adjust the seasoning to taste and serve.
Recipe taken from The Great British Vegetable Cookbook by Sybil Kapoor, published by National Trust Books. Photography by Karen Thomas