- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 shallots, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 garlic cloves, sliced
- 150ml hot vegetable stock
- 200g frozen peas
- 600g mixed green vegetables - we used Tenderstem broccoli, asparagus and mangetout
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.
If it’s too chilly for summery mixed greens, try a wintry salad of spinach, sliced red onion and walnuts.