Braised broad beans

Serves 4 500g shelled broad beans 4 spring onions 1 tbsp butter 1 tsp rapeseed oil, plus extra to drizzle 20g plain flour 200g good chicken stock ½ iceberg lettuce 1 lemon 1 sprig mint sea salt and black pepper crusty bread, to serve

Trim the spring onions and slice lengthways. In a large saucepan or frying pan, melt the butter and add the oil, then mix in the flour. Cook, stirring, for 1 min, then slowly stir in the stock until smooth. Chop the lettuce into chunks and add to the pan, along with the beans and two-thirds of the spring onions. Simmer on a low heat for 5-7 mins. Zest and juice the lemon and chop the mint leaves. Add to the pan. Mix thoroughly, season with salt and pepper. Serve, drizzled with oil and garnished with the remaining spring onions, with crusty bread. This dish can also be served as an accompaniment to roast chicken, poached salmon or trout.