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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
TIP

If it’s

too chilly for

summery mixed

greens, try a

wintry salad of

spinach, sliced

red onion and

walnuts.

Recipe from Good Food magazine, May 2009

Goes well with

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A star rating of 4.3 out of 5.11 ratings
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