Tom Norrington Davies is a friend, fellow chef and one of the best yoga teachers I know, so you can probably imagine my pleasure on recently coming across his recipe for broad bean and mint risotto, which he wrote for The Eagle Cookbook in 2009. Like many restaurants, this legendary gastropub pods their broad beans to reveal the beautiful green bean inside; this is my zero-waste interpretation.Broad bean pod risottoMy version of this dish is much more rustic than Tom’s, not least because it uses the whole ingredient, including the empty pods, which are a real flavour bomb. Not only do they create a magnificent but very simple stock, blending them into a sauce broadens the flavour of the dish even more. By using the whole pod, husk, beans and all, you need only half the amount of broad beans used in Tom’s original recipe. Yes, the end result will be a less vibrant green, but on the flipside it’s more grown up: nutritious, fibrous, economical and, dare I say it, delicious.I don’t always have wine to hand, so I often use white-wine vinegar instead: it adds a similar flavour profile and acidity without the cost. As for the garnish, in the spirit of the Eagle’s more refined original, I’ve used a few beans, skinned, to reveal their beautiful bright-green insides.Serves 2, generously500g broad beans in their pods