The night before, soak both batches of dried fava beans overnight: this should be 115g in total (75g for the dip and 40g to fry).

For the vadouvan oil, whisk the spice mix with the oil on a gentle heat for about ten minutes, until it reaches 75C – check with a temperature probe.

It should infuse, but don’t let it bubble aggressively or smoke.

Set aside.

Drain then cover the 75g fava beans with plenty of fresh water.

Add the bicarb and bring to a boil, then cook until completely soft (about an hour).

Drain and reserve a ladleful of the cooking water (aquafaba), then transfer the beans to a blender.

Add the olive oil, garlic, lemon juice and tahini, and blend for two to three minutes, until completely smooth.

If slightly thick, add a splash of aquafaba.

Check the seasoning; it should taste rich with a nice acidic lift from the lemon juice.

Set aside.

For the braised broad beans, heat the oil in a small pan on a medium heat, then sweat the onion and garlic until the garlic turns dark golden.

Add the diced tomatoes and salt, and cook until they break down.

Add the vadouvan spice mix, the fresh broad beans and water, then cover with a lid and cook for about 30 minutes, until the beans are tender.

Remove from the heat, add the lemon juice, then check the seasoning.

For the crisped beans, heat the rapeseed oil in a pan until 180C, checking with a thermometer (if you don’t have one, add a cube of bread and when it sizzles, it’s ready).

Carefully submerge the fava beans and fry until they stop bubbling and are crisp – a few minutes.

Drain on kitchen roll and season with flaky salt.

Spoon the fava bean dip on to a plate, making a well in the middle.

Spoon in the braised broad beans, then finish with the crispy fava beans and vadouvan oil.