- 200g broad beans, podded
- 1 ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g courgettes, cut into discs
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 200g radishes, halved
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 300g fennel, sliced into lengths
- 1 thyme sprig
- 200ml chicken stock
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp lemon juice
- handful mint, leaves chopped (smaller ones left whole)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- handful basil, leaves chopped (smaller ones left whole)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Fill a small saucepan with water and bring to the boil. Tip in the broad beans and cook for 30 secs. Drain, then immediately plunge the beans into a bowl of very cold water. Once cool, drain them and remove the skins.
Heat 1 tbsp oil in a heavy-bottomed sauté pan or skillet and fry the courgettes on a medium-high heat until caramelised. Remove from the pan with a slotted spoon, set aside in a bowl, then repeat with the radishes. Pour in the remaining oil and add the fennel. Cook until caramelised, then turn down the heat.
Add the thyme sprig and chicken stock, and cook for 8-10 mins, basting, until the fennel is tender.
Add the butter to the pan and tip in the courgettes, radishes and broad beans. Coat all the veg in the liquid, then add the lemon juice. Remove the thyme sprig, then scatter over the herbs to serve.