Fèves aux lardons

Broad beans
Streaky bacon
Salt and pepper

Pod your broad beans and throw them into enough boiling salted water to just cover them. While they are cooking, fry some lardons (streaky bacon cut across the grain into matchsticks) gently in a pan with no additional fat until they are nicely coloured, without being overdone. After 5 minutes test the beans; drain them as soon as they are cooked, leaving a couple of tablespoons of water behind.

Swirl a good-sized knob of butter into the pan with the lardons, then add the beans with their small quantity of water and stir together — you should end up with a small quantity of syrupy sauce. Taste and season with pepper, and salt if necessary. That’s it!

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