Cook the broad beans in boiling salted water 20-30 minutes, until tender.
Drain them and put in four individual ramekins.
Sprinkle with parmesan cheese and minced balm leaves.
Grill-bake for 10 minutes.
Baked Broad Beans
200g fresh broad beans
40g parmesan, grated
10 balm (or pennyroyal) leaves