Broad Beans in Olive Oil

Wash the beans and top and tail.

Place in a pot or pressure cooker along with the finely chopped onions.

Add the flour and salt and mix together gently with your hands.

Add the olive oil and the water.

Place the lid on the pot and cook on a medium to low heat until the beans are soft but not disintegrating.

If using a pressure cooker, cook under pressure for 15 minutes and open the lid. Cook for a few more minutes to reduce the amount of water a little. Turn the heat off and leave it to cool down.

When the beans have cooled a little, arrange them on a serving plate and sprinkle over the chopped dill.

Serve at room temperature with a good quality thick plain yogurt.

When selecting the broad beans try and get the young and light coloured beans. They should snap crisply when you break them.