ingredients
serves 4
1/2 pound new potatoes, scrubbed
salt and pepper
3/8 cup sweet butter
4 shallots, peeled and thinly sliced
1 garlic clove, peeled and crushed
2 tsp chopped thyme 1 tsp grated lime zest
6 baby leeks, trimmed and sliced into 2 inch lengths
1/4 pound baby carrots, scrubbed
1/4 pound podded peas
1/4 pound podded Fava Beans
1/2 pint vegetable stock
1 little gem lettuce, shredded
4 tbsp chopped herbs, such as chervil, chives, mint and parsley
method
1. Put the potatoes into a saucepan with plenty of cold water to cover. Add a little salt, bring to the boil, cover and par-boil for 5 minutes. Drain and refresh under cold water.
2. Meanwhile, melt half the butter in a large saute pan, add the shallots, garlic, thyme and lime zest, and fry gently for 5 minutes until softened and lightly golden. Add the leeks and carrots and saute for a further 5 minutes.
3. Stir in the potatoes, peas and Fava Beans, then pour in the stock. Bring to the boil, cover and simmer gently for 10 minutes'. Remove the lid and cook, uncovered, for a further 5 - 8 minutes until all the vegetables are tender.
4. Add the shredded lettuce to the stew with the chopped herbs and remaining butter. Heat through until the butter is melted. Check the seasoning and serve at once.
