Fabonade

25 g/1 oz polyunsaturated margarine
1 onion, peeled and finely chopped
150 g/5 oz lean ham, diced
4 cloves garlic, peeled and crushed
1 kg/2 lb broad beaus, shelled
2-3 savory sprigs
150 ml/1/4 pint water
salt
freshly ground black pepper
3 egg yolks
2 tablespoons vinegar or lemon juice
chopped parsley, to garnish

Melt the margarine in a heavy pan, add the onion and ham and cook gently for a few minutes. Add the garlic, beans and savory, then the water, and salt and pepper to taste. Mix well. Bring to the boil, then lower the heat, cover and simmer for 20 to 30 minutes until the beans are tender.

Discard the savory. Mix the egg yolks and vinegar or lemon juice together, then stir slowly into the beans. Heat through, but do not allow to boil. Taste and adjust the seasoning, then transfer to a warmed serving dish and garnish with parsley. Serve immediately.

SERVES 6