A quick and delicious lunchtime soup, pairing the sweetness of parsnips with earthy Split Fava Beans.
Surprisingly easy to cook from scratch, this traditional Egyptian dish, made with Split Fava Beans, is delicious as a snack or meze.
It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!
This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans.
For Ful Medames in a hurry try our very quick recipe using Hodmedod's Baked British Beans.
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.
Our translation of a medieval recipe for whole fava beans, from The Forme of Cury, the earliest collection of recipes in English.