A simple and healthy supper from ” Butter” by James Martin.
Ingredients
- 300 g broad beans
- 200 g fresh peas
- 100 g sugar snap peas
- 100 g mangetout
- 1 bunch spring onions trimmed and sliced
- 100 g butter
- 2 tbsps sage chopped
- 2 tbsps sherry vinegar
- 1 tsp freshly ground black pepper
To serve:
- 12 slices spanish ham
Servings:
Instructions
- To make the croutons tear the bread into chunks, then fry in the butter until crisp.
- Bring a large pan of water to the boil. Add the broad beans and cook for 2 minutes. Add the fresh peas, sugar snaps and mangetout and cook for a further minute.
- Remove from the heat, drain and stir through the spring onions.
- Add the butter and sage and stir through the vegetables. Mix through the vinegar, black pepper, ham and croutons. Spoon onto a platter and serve.
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