This dish is an old favourite and can be made in summer with fresh broad beans and equally as well in the depths of winter using frozen ones. If you can’t get pancetta, then use thickly sliced smoked bacon. Fry 100 g diced pancetta, 1 thinly sliced red onion and 2 bay leaves, halved lengthways, in 2 tablespoons olive oil in a deepish pan. Cook until the pancetta is beginning to crisp up and the onions caramelize. Add a dozen sage leaves, 400 g broad beans and 120 ml boiling water. Cover and bring to the boil, then turn down to a rapid simmer and cook until the beans are done, around 10 minutes. Season and add a handful of roughly chopped parsley.