A fresh British dish for you to try at home!


  • 750g broad beans, podded

  • 750g fresh peas, podded

  • 200g mangetout, trimmed

  • 3 tbsp extra-virgin olive oil

  • 1 tbsp cider vinegar

  • 1 mild red chilli, seeded and finely chopped

  • 2 spring onions, trimmed and finely sliced

  • 1 small bunch flat-leaf parsley, roughly chopped

  • 1 tbsp chopped fresh mint

  • 180g pack, pulled ham hock

  • Maldon sea salt and freshly ground black pepper

  • 75g packet Pea shoots salad (optional)


  • 1.

    Bring a large pan of water to the boil, add the podded broad beans and cook for 2 minutes. Remove with slotted spoon into a bowl of iced water to refresh.

  • 2.

    Re-boil the water and tip in the shelled peas and mangetout. Cook for one minute, then drain and quickly refresh in a large bowl of iced water. Slip the broad beans out of their pods.

  • 3.

    Drain and pat all the vegetables dry with kitchen paper and tip into a bowl, then fold in the olive oil and cider vinegar.

  • 4.

    Just before serving stir the chilli, spring onions, parsley, mint and ham hock into the pea mixture and toss in the pea shoots (if using). Season to taste and serve immediately.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings