I have a great friend who used to live in Cockermouth, Cumberland, in a large country house called ‘The Fitz’ where I learnt this receipt, hence the name.
Make a dressing with about
Lay the beans in some ravishing china dish, sprinkle with the bacon pieces, pile the eggs and herbs on next and lattice the top with the anchovy fillets. Chill slightly. Just before serving, give the dressing a good shake and drizzle all over the beans. Bring to the table with some good crusty bread and unsalted butter. I think young broad beans picked straight from the garden are the most superior vegetable of all.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.