130g dried split fava beans

2tbsp olive oil

Salt

Black pepper

1tbsp vegetarian parmesan-style cheese, finely grated

½ tbsp lemon juice

Boil the fava beans in plenty of water for 20-30 minutes, until tender but not mushy. Drain the beans, and toss them in the oil with plenty of salt and pepper. Spread them out on a baking sheet (in a single layer if possible), and roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes. You must give them a stir every ten minutes or so to ensure they cook evenly.
After 25 minutes, add the parmesan and lemon juice, and roast for a further 15 minutes or so, until golden brown and crispy. Leave to cool before serving.