Sautéed sprouts, sugar snaps & beans

Serves 8 Takes 15min

Ingredients

● 250G BRUSSEL SPROUTS, HALVED IF THEY ARE LARGE

● 250G GREEN BEANS, TRIMMED

● 250G SUGAR-SNAP PEAS

● 2TBSP CHOPPED SHALLOTS

● 1 GARLIC CLOVE, FINELY CHOPPED

● 75G BUTTER

● 3 STALKS LEMON THYME, LEAVES ONLY

● SPLASH OF DRY WHITE WINE

1 Steam all the vegetables for 3-5min, until they are just tender. Refresh them quickly under cold running water and set aside.

2 Sauté the shallots and garlic in the butter for around 5min, until very soft. Add the thyme and wine, cook until bubbling and the wine has reduced slightly, then toss the cooked vegetables in the buttery sauce. Season to taste with salt and freshly ground black pepper.