For this recipe we use fresh beans; you can use frozen but, in the summer, the fresh variety are so easy to get hold of that it's nice to make use of them. For a variation, try substituting the broad beans with peas and some chopped mint leaves. This dish can be varied many times with a bit of imagination: try making individual versions if you have the moulds, they look delightful as a starter with a mixed leaf salad. They will take a shorter time to bake, so keep an eye on them.