Maltese broad bean dip (Bigilla)

1. Drain the cooked broad beans (from about 250 g dried, soaked overnight and simmered until tender for 1.5-2 hours; traditionally the small dark Maltese "ful ta' Ġirba") and keep a cupful of the cooking liquid.

2. Mash the beans with the peeled garlic and chopped chilli in a food processor or with a potato masher to a coarse purée.

3. Add two-thirds of the olive oil, the lemon juice and enough cooking liquid to make it creamy but still spreadable.

4. Stir in the finely chopped parsley and mint and season with salt and pepper.

5. Spread in a bowl, drizzle the top with the remaining olive oil and garnish with a few whole mint leaves.

6. Serve at room temperature with galletti crackers or toasted Maltese bread, alongside olives.

Tip: Bigilla is an old favourite of Maltese street vendors – it's also delicious warm: heat it through in a small dish in the oven for 10 minutes and serve with freshly baked bread.