The Simplicity of Fava Beans and Spanish Ham

Bring a pan of water to a boil.

Shell the beans.

Very lightly salt the water and add the beans.

Return the water to a boil, then decrease the heat so that they boil merrily for three or four minutes or until they are tender.

The exact cooking time will depend on the size and age of your beans but generally they take less time than you might expect.

Drain them and cool under running water.

Pop the beans from their skins, unless they are very young and the size of a fingernail.

This is a very pleasant way to spend ten minutes on a lazy afternoon.

Place the pieces of ham, which should be in snippets about twice the size of a large postage stamp, on a serving plate.

Make the dressing by adding a small pinch of salt to the sherry vinegar and letting it dissolve.

Add half a teaspoon of mustardno morethen whisk in the olive oil with a fork.

Chop the parsley leaves quite finely and add them to the dressing.

Lastly, a few grinds of pepper.

Toss the beans gently in the dressing and set aside for twenty minutes or so (they are fine for several hours if it makes life easier).

Scatter the beans over the ham and eat.