Fava by James Ferguson from the Kinneuchar Inn, Fife

This is a really popular mezze that originates from the Greek island of Santorini. Despite its name suggesting it is made from broad beans, it is actually made from split peas (a staple of the island). A kind of Greek pease pudding, it’s really comforting and loved by all who try it at the inn.

SERVES FOUR AS A SNACK INGREDIENTS

250g yellow split peas

1 litre water

2 bay leaves

200ml extra virgin olive oil 1 onion, finely chopped 3 garlic cloves, puréed Juice of ½ lemon

For the dressing

Juice of ½ lemon

100ml red wine vinegar 100ml good extra virgin olive oil 50g honey

1 garlic clove, puréed

1 tsp cumin seeds, toasted in a pan 1 red chilli, finely chopped (take the seeds out if you prefer less heat)

½ red onion, finely chopped 50g fresh mint, finely chopped A pinch of salt

A pinch of smoked paprika to finish

METHOD

Give the split peas a good rinse under cold water until it runs clear. Drain them and put in a pan.

Cover them with the water and bring to the boil. Skim any scum that comes to the top, add a pinch of salt and also the bay leaves. Turn them down to a light simmer.

While the split peas are cooking, place another pan on a low heat and add the olive oil. Pop in the onion and let it sweat until soft and sweet, without colour (about 15 minutes).

After about 30 minutes, the split peas will have started to break down, becoming very soft, and the mixture will thicken considerably. If the peas are still hard, add a little more water and cook a little longer.

When ready, remove from the heat and beat in the onion and oil it was cooked in (it may seem excessive, but will emulsify into the fava, making it really rich). Add the garlic and lemon juice, and then season to taste.

Mix all the ingredients together for the dressing. Put the fava in a serving bowl and spoon the dressing over the top. Finish with a pinch of smoked paprika.

Serve this with warm pitta bread.