BROAD BEANS & PEAS SIMMERED WITH SAFFRON, WINE & RICOTTA

Serves 1

A good pinch of saffron

1 lemon, juice of half and zest of the whole 2 tbsp ricotta

Olive oil, for frying

60g slab of pancetta, cut into thick chunks 1 tbsp butter

1 rosemary sprig

1 shallot, finely chopped

2 garlic cloves, peeled and bashed

1 tsp fennel seeds

50ml rosé or white wine

90g shelled broad beans (with bigger ones, pop the green interiors out of their shells) 100g frozen peas

A handful of fresh herbs (parsley, basil, oregano or mint would be good, or a mixture), roughly chopped or torn Flaky salt and freshly cracked black pepper Good olive or cold-pressed rapeseed oil, to finish

1. In a small bowl, mix the saffron with the lemon juice and leave it to sit. In another bowl, combine the zest and ricotta with black pepper and a little salt. Leave to sit.

2. Set a casserole pan over a medium heat with a glug of oil. Add the pancetta and fry until crispy. Remove the meat from the pan with a slotted spoon and set it aside on a plate lined with kitchen paper.

3. Turn the heat down and add the butter and rosemary. When the butter has melted, add the shallot, garlic and fennel seeds and season with salt. Cook for 10 minutes, or until the shallot and garlic are soft.

4. Add a splash of water and the wine, the saffron and lemon mixture and some more black pepper. Simmer for another 10 minutes, then add the beans and cook until tender (about 4 minutes, depending on the size of your beans). Then add the peas and simmer for 1–2 minutes, until just cooked.

5. Immediately ladle the beans and their liquor into a warmed bowl. Sprinkle with the herbs, scatter the pancetta on top and add a spoonful or two of the lemony ricotta. Finish with a drizzle of oil.