If you’re bringing in the Broadbean harvest right now you’ll probably have a lot of shelling to do. This is the technique I use when I have a lot of beans to get through in one go.
Harvest your Broadbeans before they get too big and mealy. Take the beans out of the shell and put them into a pan.
Bring them to the boil until they go nice and fat. The aim here is not to cook them but to expand the skin.
Then drain the beans and plunge them into a bowl of cold water. The skin will contract and go wrinkly. You should be able to pick each one out and shell it by popping the yummy green bit out with finger and thumb.
The faster you can shell them – the faster you can eat them, right?