Broad beans (also known as fava beans) are the original Old World bean. There is evidence of cultivation as long as 10,000 years ago in the Fertile Crescent situated between the Armenian Highland and the Arabian Desert.

The beans were among the first crops introduced to Britain by Neolithic farmers, around 5,000 years ago and were historically known as Celtic or horse beans. They were more widely grown from the Bronze Age and the beans remained an important part of the British diet (particularly amongst peasants) through the Medieval period, as a protein-rich food that could be stored and eaten year-round. They were commonly eaten as a porridge or made into bread.

As the country became wealthier, farming became more productive and food storage improved and meat and dairy became more widely available replacing beans and other pulses as our main source of protein. In the 18th and 19th century they were known as Windsor beans and served as a side dish with butter and parsley.

Sicilians believe broad beans bring good luck and often keep a dried bean in their pocket. I’ve made pesto by combining these protein rich beans with peas, herbs, cheese, pine nuts, lemon, garlic and anchovies in olive oil.

Serve folded through a Southern Italian corkscrew-shaped pasta such as Busiate or Fusilli Bucati or on crushed Jersey Royals or slather on a flatbread.