-Cook 1 pound of shelled favas in a deep pan of slightly salted water for 4-5 minutes.

-Cool them under running water, pop them out of their skins.

-Chop a bunch of herbs (cilantro, dill, basil or parsley).

-Put the chopped herbs in a bowl then add a little sea salt and some coarse ground pepper.

-Stir in 5-6 tablespoons extra virgin olive oil to make a slushy dressing,

-Fry 6 slices bacon in a tad of olive oil until verging on crisp.

-Fold the skinned beans into the herb dressing and divide between the two plates, put a couple slices of bacon on each and tip any hot fat in the pan over the beans.