Thanks v much. I was told an alternative way of cooking broad beans by my Cypriot grocer - he cuts the whole bean, pod and all into about inch long lengths, cut on a diagonal, boils them ( steaming would work also) then tosses them in olive oil, vinegar and mint. It was delicious - not quite as luxurious as the beans by themselves but great with roast lamb, I thought they might be furry, but not at all.