Broad Bean Salad with Pancetta and Sherry Vinegar

Begin this by pre-heating the grill to its highest setting for 10 minutes or so, then place the pancetta (or bacon) on a piece of foil and grill it 3 inches (7.5 cm) from the heat for about 4 minutes; it's important to get it really crisp.

Then, as soon as it's cool enough to handle, crumble it into tiny pieces. Now place the shelled beans in a medium saucepan, add a level teaspoon of salt and pour in enough boiling water to barely cover them. When they come back to the boil, put a lid on, turn the heat down and simmer them gently for about 5 minutes. It's very important not to overcook them, so a timer would be useful here.

While they're cooking, make the dressing by first crushing the garlic and salt with a pestle and mortar until it becomes a creamy paste, then work in the mustard powder and follow this with the vinegar and a generous amount of coarsely milled black pepper. Next add the oil and give everything a good whisk.

When the beans are cooked, drain them in a colander, then place them in a serving bowl, toss them in the dressing and give it all a good stir. Now sprinkle in the pancetta, herbs and chopped shallots, taste to check the seasoning, give everything one more good mix, then cover the bowl with a cloth and leave aside for a couple of hours so the beans can absorb all the flavours.