Ingredients
- 200g baby carrot with tops, scraped or peeled
- 200g green bean
- 200g asparagus , woody bottoms cut off
- 200g frozen pea
- 200g double-podded broad bean
- 200g/7oz spring or Savoy cabbage , shredded
- small knob of butter
- 2 tsp caster sugar
Method
- STEP 1
Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.
