Looking for new ideas for fresh favas. I buy lovely fresh, young (they don't need shelling!) favas, de-podded even. They are one of my favourites, and generally I do them with a bit of pancetta and mint. Just wondering if anyone has any other good suggestions? Thinking of making up a besara, which is an egyptian preparation of ground fresh fava (think green houmous), but before I do, thought I'd give you picklers a go at it!
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