Warm Spring Vegetable Medley Recipe
Photo by Emma Goodwin
Serves 4

Warm Spring Vegetable Medley


This is a real celebration of spring veg. The ingredient list here could easily read ‘any green spring vegetables that your garden or greengrocer has to offer’, so use the method as a base and try other greens like globe artichokes, chicory, baby spinach, or little gem hearts. The broad beans and peas both provide some filling plant-based protein and fibre

  • 2 tbsp good olive oil
  • 1 large onion, sliced
  • 2 small heads of fennel
  • 300g broad beans, podded
  • 250ml chicken or vegetable stock
  • 200g peas
  • 1 bunch of British asparagus
  • A squeeze of lemon juice
  • Salt and pepper


In a large frying pan, heat 1tbsp of olive oil and gently sauté the onion for 5 minutes.

Trim the fennel head and cut into 6 or 8 wedges. Add these to the pan and cook for 4 minutes before adding the stock and broad beans.

Bring to the boil and then simmer vigorously for 4 minutes. Add the peas, and asparagus and cook for a few more minutes until all the vegetables are cooked and the liquid is all but gone.

Finish with a generous squeeze of lemon juice, a drizzle of olive oil and season to taste. Serve warm, great with lamb or fish and just as tasty the next day cold for lunch.

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