Creamy fava with pickled onions and capers. Worth finding Greek split peas if you can.

dried yellow split peas 300g
onions 2
garlic cloves 2
extra virgin olive oil 5 tbsp
rosemary sprigs 4
sea salt
freshly ground black pepper
bay leaf 1
red onion 1
lemons 2
capers 2 tbsp
  1. Place the yellow split peas in a sieve and rinse under running water. Peel and finely chop the onions and garlic. Place a large saucepan on a medium-low heat, pour in three tablespoons of olive oil, and add the chopped vegetables to the pan.
  2. Pick in the rosemary leaves, season, and gently sauté the onion mixture for 10 minutes until soft and sticky but not coloured. Stir in the washed split peas and the bay leaf and pour in 1 litre of boiling water.
  3. Turn the heat up, bring it all to the boil, then reduce the heat to low and cover with a lid. Cook gently for about 40 minutes, until the water has all been absorbed and the fava is thick and creamy. Periodically check during cooking and spoon off any white scum that comes to the surface, topping up with more boiling water if needed - don’t let it cook dry as it needs to be creamy.
  4. While the fava is cooking, peel and finely slice the red onion. Squeeze over the juice of half a lemon and leave to one side to soften.
  5. When the fava is ready, discard the bay leaf, season generously and use a stick blender to blitz to a smooth purée. Squeeze in the juice from the remaining 1½ lemons and pour in a couple of tablespoons of extra virgin olive oil. Check the seasoning and beat it all together. Serve the creamy fava topped with dressed sliced onions and the capers.