This dish is one of the first delights of the year. I like it as a first course, served warm with broken pieces of feta cheese scattered on top. Offer crusty bread to soak up the juices.

Trim young broad bean pods and cut them at an angle into lengths of about 2 cm. A few larger podded beans could also be added.

Finely chop an onion and place it in a pan with a few tablespoons of olive oil, the beans and half a cup of water. Season lightly.

Cover with a loose fitting lid and cook gently for about 15 minutes, stirring occasionally. A little liquid should be left in the bottom of the pan.

This is the sauce in which the beans are served.