Turkish Bakla: Fava Bean and Dill Purée

Method

1. Place all ingredients except last three in a saucepan and boil, covered, until totally soft, stirring occasionally to prevent it sticking as it gets thicker. This will take approximately one hour.

2. Push mixture through a sieve so that you have a smooth puree. Alternatively puree it in a food processor.

3. Mix in chopped dill and more salt as needed. Don’t be stingy with the salt.

4. Brush small individual serving-sized ramekins or mini pudding moulds with olive oil, then fill them with the broad bean puree. Level tops. Cover with clingfilm and chill for a couple of hours or overnight.

5. To serve: Bring bowls to room temperature then unmould onto serving plate(s). Gently warm some olive oil in a pan, remove from heat and mix in a good few pinches of chilli flakes – the oil should go a lovely red colour. Drizzle chilli oil over broad bean mounds and garnish with dill fronds.