It is only for a week or two in mid May that my broad beans are young enough to eat whole. There are many recipes, mostly Turkish and traditional. This one works well. As the beans can be served hot or at room temperature, it is a good idea to make enough to last several days.

500g young broad beans (about 15cm long), topped and tailed with the fibrous threads along the sides removed
1 onion, peeled and finely chopped
Plain flour
2 tbsp olive oil
½ tsp sugar
Handful of dill, finely chopped
Squeeze of lemon juice (optional)
Salt and freshly ground black pepper

Whisk one tablespoon of flour in a large bowl with a good quantity of cold water. Cut the prepared beans in half and place them in the bowl (this is to prevent them from turning black).

Pour the oil into a large, heavy saucepan with a lid and put on a medium heat. Add the chopped onion and let it cook gently for about five minutes, moving it around from time to time until soft.

Drain, rinse and dry the beans and add these to the saucepan. Add a teaspoon of flour and keep stirring for a few minutes before adding the sugar and season generously. Add enough water to almost cover the beans, allow to boil and then reduce the heat and cover.

Leave to simmer for 45 minutes or until the beans are soft. Remove from the heat, stir in the dill and lemon juice if required.

Serve with Greek yoghurt.