Egyptian Ful - treat yourself

Place the beans in a bowl and cover with cold water. Add bicarbonate of soda and stir to dissolve. Soak the beans overnight in the fridge. Drain and rinse beans, add to a saucepan and pour in just enough water to cover. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 40 minutes or until just tender. Drain the beans, reserving one cup of the liquid. Season well. Mash half the beans with the reserved liquid. Stir through remaining beans. Drizzle over two tablespoons oil and set aside. Whisk together garlic, finely chopped chilli, tahini, yoghurt and lemon juice. Season and stir through bean mixture. Top with tomato and herbs, drizzle with yoghurt and remaining oil, and serve with freshly torn pita.

Serves 4

1 cup dried broad beans

1 tsp bicarbonate of soda

salt and pepper

1/4 cup olive oil

2 cloves garlic, crushed

2 red chillies, chopped

1/4 cup tahini

1/2 cup Greek yoghurt, plus extra

1 lemon, juice only

1 tomato, diced

1/4 cup parsley, chopped

1/4 cup mint leaves, torn

4 pita breads