It is courtesy of the late great Carluccio. You can make the fava bean puree from dried fava beans or by the traditional Persian recipe using fresh broad (fava) beans, which are sadly now out of season. If you can find them, do substitute them for the dried, but the individual beans will, once cooked need removing from their skins- the total weight you need is around 500g before cooking. You could also use tinned broad beans or failing that Cannellini beans will make a reasonable substitute.

Ingredients (serves 2):

- 250g dried fava beans (or 2 tins of broad beans)

- 2 cloves of garlic

- ½ teaspoon ground hogweed seeds

- Sea salt

- 3 tablespoons extra virgin olive oil

- Lemon juice

- 50g sea aster.

Method:

1. Soak dried fava beans overnight, then gently simmer with the unpeeled garlic cloves for 2 hours- or until soft enough to blend into a smooth puree.

2. Remove garlic cloves and reserve, stir in 1.5 tablespoons of extra virgin olive oil, the juice of half a lemon and ½ a teaspoon of ground hogweed seeds.

3. Add salt to taste and serve with the aster cooked as follows: squeeze out the boiled garlic cloves and mash with a pinch of chilli flakes.

4. Heat up the rest of the oil and fry the aster for 30 seconds, lower the heat and stir in the garlic and cook for another 20 seconds.