Mixed Green Vegetables with Herb Butter

Method

• step 1

  Place a large pan of salted boiling water over a high heat.

• step 2

  Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).

• step 3

  Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)

• step 4

  To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.

• step 5

  Serve with the herb butter on the side to melt over the top.

• step 6

  For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.