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| This rich whole fava bean soup is said to have been eaten in almost every Sicilian home since Roman times. It's delicious as a soup but can also be left to set and cut into slices and fried. |
This deliciously thick and rich soup of whole fava beans (known as fave in Italian) is traditionally served to celebrate the coming of spring, often marking the feast of St Joseph on the 19th March. The dish is said to take its name from Macchus, a gluttonous character of Roman comedies.
Maccu sets when cool and is also delicious eaten as cold slices or fried in breadcrumbs.
This soup can also be made with split fava beans. Using split fava beans avoids the need for soaking and gives a smoother and creamier texture.
Serves 6
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
