Place a saucepan over a high heat and add the stock. Bring to a gentle boil.

Slice the garlic head in half across the middle and add to the stock, along with the tomatoes. Simmer gently for 10 minutes then add the fennel shavings and broad beans.

Once the skin of the tomato starts to peel away and the flesh is tender, remove the saucepan from the heat.

Ladle the broth into separate bowls and sprinkle with a little salt, to taste.

TASTE’s take:

Sun-kissed garden-grown tomatoes – if you can find them – are fabulous in this recipe as their sweet flavour adds a delicious dimension to this wholesome broth.