Fava Beans, Herbs, Bacon, and its Fat

Cook the fava beans in a deep pan of lightly salted boiling water.

They should be tender in four or five minutes.

Cool them under running water, popping the bright green beans from their pale skins with your finger and thumb and dropping them into a bowl as you go.

If the beans are really small and young, I sometimes leave the skins on.

Finely slice the green onions and drop them into a bowl.

Chop enough dill to give you a couple of heaping tablespoons.

Pull a loose handful of mint leaves from their stems and add them to the onions with the dill and white wine vinegar.

Crumble in a little salt and some coarse black pepper, then stir in enough olive oil to make a slushy dressing.

I find 5 to 6 tablespoons (80 to 90ml) are enough.

Lay the bacon in a nonstick frying pan with the merest drop of olive oil and let it fry until the fat is golden and verging on the crisp.

Fold the skinned beans into the herb dressing and divide between two plates.

Put a couple of slices of bacon on each, tipping any hot fat in the pan over the beans.