FAVA

Fava is very sweet, and pairs well with salty or strong tasting flavours. I have two distinct memories of eating it on that first trip to Greece. In a restaurant is Thessaloniki, where it was toped with smoked fish and had been set in a cube shape and also at Ntounias where is came lathered in olive oil and sprinkled with capers and chunks of raw, red onion.

Fava

3 tablespoons olive oil

1 medium onion, finely chopped

2 teaspoons salt

2 cups yellow split peas

2 bay leaves

Soak the split peas overnight. Fry off onion until translucent, then add in split peas and cover with water. Add in bay leaves, bring to the boil, then reduce to a simmer - skim the whole time this in cooking. The more you skim the scum off the surface the sweeter your fava will be. The fava is done when it is very, very soft. Once the beans are totally cooked through take off the heat and allow to rest. Once the mix is cooled, puree until smooth and season.