Mary Berry Grilled Lemon Edamame Beans

I made these one afternoon when I wanted something salty to munch on while dinner was taking forever and my stomach had opinions. I found a bag of frozen edamame in the freezer—forgotten and slightly frosted—and figured I’d give them a go.

First attempt? I didn’t dry them properly after boiling. Straight into the oil and under the grill… and what I got was a soggy, steaming heap. No char, no crunch, just hot pods and disappointment.

Second time, I gave them a proper pat-down (tea towel and everything), spaced them out in the tin, and grilled them hard. Magic. They blistered on the edges, the lemon juice hissed as it hit the heat, and the sea salt pulled it all together. Snack heaven—and they vanished before the actual dinner was ready.

WHAT MAKES THIS RECIPE SPECIAL

This is barely a recipe—it’s more of a hack. And that’s why I love it.

Most edamame gets steamed and salted, which is fine. But grilling them gives the pods an almost smoky depth and a bit of chew, while the lemon cuts through with zing. You eat them with your hands, pulling the beans out with your teeth like corn on the cob. It’s interactive food, but chic.

INGREDIENTS + WHY THEY MATTER

• Edamame beans in pods (500g) – Go for ones still in the pod. That’s where the texture and flavour happen. Frozen is fine—just boil and dry properly.
• Olive oil (3 tbsp) – Helps the skins blister and brown. Use good-quality oil for best flavour.
• Lemon juice (from ½ lemon) – Adds freshness. Use fresh, not bottled—it makes a difference.
• Sea salt (to finish) – Essential. Enhances the creamy beans and balances the lemon.

MAKING IT YOURS (WITHOUT RUINING IT)

• Spicy version? Add a pinch of chilli flakes or a splash of sriracha before grilling.
• Garlic twist? Toss the beans in oil and minced garlic before grilling.
• No lemon? Try lime or a drizzle of rice vinegar instead.
• No grill? Use a very hot oven (220°C) and roast for 10–12 minutes, turning halfway.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Beans steamed, not grilled	Didn’t dry them after boiling	Pat them dry with a tea towel before oiling
No crisp or char	Overcrowded the roasting tin	Use a big tin and spread in a single layer
Bitter taste	Used bottled lemon juice	Use fresh lemon—it’s sweeter and cleaner

HOW TO MAKE MARY BERRY’S GRILLED LEMON EDAMAME BEANS

Preheat your grill
Set to high and let it get properly hot.

Cook the beans
Bring a pan of water to the boil. Add edamame pods and cook for 3 minutes. If frozen, wait for the water to return to a boil before starting the timer. Drain and refresh under cold water.

Dry and dress
Dry the beans thoroughly. Toss in olive oil and lay out in a single layer on a roasting tin.

Grill until golden
Grill for 5 minutes, turning once halfway, until the pods are lightly charred and crisp at the edges.

Season and finish
Drizzle with lemon juice, sprinkle generously with sea salt, and serve hot.

TIPS FROM MY KITCHEN

• I dry the pods in a clean tea towel—kitchen roll doesn’t cut it.
• I heat the roasting tin while the grill preheats—it gives a quicker char.
• I toss any leftovers (if there are any) into a salad the next day with feta and cherry tomatoes.

STORAGE + SERVING

• Fridge: Store leftovers in a container for up to 2 days.
• Reheat: Pop back under the grill or into a hot pan for a few minutes.
• Freeze: Not ideal once grilled. Best eaten fresh.
• Serve with: Ice-cold drinks, as a starter or a salty snack.

FREQUENTLY ASKED QUESTIONS

Q: Can I eat the pods?
A: Nope—just suck the beans out with your teeth. The pods are fibrous and not meant to be eaten.

Q: Can I make these ahead of time?
A: You can prep the beans and toss them in oil ahead, but grill just before serving for best texture.

Q: What if I don’t have a grill?
A: Roast in a very hot oven at 220°C for 10–12 minutes. Still tasty, just less blistered.

Q: Can I use shelled edamame?
A: You can, but you’ll miss out on that lovely char and the snacky, hands-on experience.

Try More Recipes:

• Mary Berry Harissa Spiced Lamb With Cannellini Beans
• Mary Berry Coq au Vin
• Mary Berry Cauliflower And Sweet Potato Curry