Santorini yellow split pea purée (Fava)

1. Rinse the split peas in cold water several times until the water runs clear.

2. Put them in a pan with the roughly chopped onion and the bay leaf, cover with about 1.3 litres cold water, bring to the boil and skim thoroughly.

3. Simmer gently, stirring often, for 45-50 minutes until the peas have completely broken down; if too thick, add a little hot water.

4. Remove the bay leaf, blend the peas with the olive oil, salt and pepper using a stick blender until silky, and leave to cool slightly (it thickens as it cools).

5. Slice the red onion thinly.

6. Top the lukewarm fava with the red onion and capers, drizzle with olive oil and lemon juice and serve sprinkled with oregano.

Tip: On Santorini it's made from a special legume grown in volcanic soil; yellow split peas are a perfect substitute. Always serve it lukewarm with plenty of olive oil.