Broad bean season is one of my favourite times of year, partly because it forces you to slow down. There’s something lovely about taking a bowl outside and podding them in the sun, or roping in friends with a cold drink to help. This whipped cottage cheese with broad beans, peas, lemon and basil is what I make with them. Silky, creamy whipped cottage cheese topped with sweet, bright green broad beans and peas, fresh basil, lemon zest and a pinch of chilli. It’s fresh, colourful and packed with protein.

Whipped cottage cheese is one of my favourite ingredients to cook with at the moment. Blended until completely smooth, it loses its lumpy texture and becomes light, creamy and spreadable, almost like ricotta or whipped feta, but higher in protein and lighter. Keep blending for longer than you think you need to. A spoonful of Greek yogurt makes it even silkier, and a generous pinch of salt brings out its flavour.

Double podding the broad beans takes a little time, but it’s worth it. Once they’ve been cooked and cooled, the pale, slightly tough outer skins slip off easily to reveal vivid green, tender beans underneath. This makes them sweeter and gives the dish its beautiful colour. Cook them until just tender, then plunge into cold water straight away so they keep their colour. If you’re short on time, frozen broad beans work well too. The petits pois only need boiling water poured over them to defrost, as frozen peas are already blanched, which keeps them sweet and fresh tasting.

Slice the basil just before mixing so it stays fresh and green. Lemon zest and good olive oil bring brightness, and a few chilli flakes add gentle warmth. A squeeze of lemon juice over the top is lovely if you like more sharpness.

British broad beans are in season from around June to August, making this a perfect early summer dish. It’s naturally vegetarian and gluten free, and works as a sharing starter with good bread, a side for barbecues, or alongside grilled meat or fish. To get ahead, whip the cottage cheese and prepare the beans and peas earlier in the day, keeping them in the fridge. Mix the topping and assemble just before serving.