• 2 lbs (1 kg) shelled broad beans
• 8 rashers of bacon
• 1 oz (25g) butter
• ½ pint (300 ml) full or semi-skimmed milk
• 2 tablespoons chopped parsley
• 2 cloves of garlic
• Salt and coarse grained black pepper

Method:

• Cooked the shelled beans in salted boiling water for about 10 minutes.
• Strain the beans and reserve the liquid.
• Fry the bacon just enough to brown it and remove from the pan.
• Add the butter to the bacon fat, stir in the flour and add ½ pint (300 ml) of the bean water.
• Continue stirring until it thickens and is smooth.
• Season to taste.
• Add the milk, making certain that the mixture does not get too liquidy.
• Put in 1 tablespoon parsley, the broad beans, chopped garlic and the bacon and combine.
• Transfer to a casserole, sprinkle over the other tablespoonful of parsley.
• Transfer to a hot oven and bake for around 30 minutes at  Gas Mark 6 (400°F/200°C).

Makes enough for 4 servings.