Member recipe

Mixed Green Vegetables with Herb Butter

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Cooking time

Prep: 20 minutes Cook: 20 minutes

Skill level



Serves 4

A classical light spring dish with a fresh butter accompaniment to melt over the top.

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  • 300g Frozen Peas
  • 300g Frozen Broad Beans
  • 150g Snow Peas, roughly sliced
  • 6 Spring Onions, sliced
  • 60g Bag of Rocket
  • 1 tbsp Olive Oil
  • Large Knob of Butter

Herb Butter

  • 150g Salted Butter, softened
  • 1 Shallot, finely diced
  • 1/4 Cup Finely Chopped Basil
  • 1/4 Cup Finely Chopped Mint


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

  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).

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

  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.

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

  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.

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