Serves 4

This is a really simple, fresh-tasting salad – one of those dishes that you just take one look at and know it's summer. You can vary the beans if you wish, perhaps adding some runners or bobby beans.

1 garlic clove, peeled and sliced
4tbsp cold-pressed rapeseed oil
A few sprigs of tarragon, leaves removed and stalks reserved
Sea salt and freshly ground black pepper
200-250g girolles, cleaned
200g podded peas
200g podded broad beans
A pinch of caster sugar
1tbsp cider vinegar
A handful of pea shoots (if available)

Put the garlic, rapeseed oil and tarragon stalks into a wide saucepan with about 3tbsp water. Season well and bring to the boil. Add the girolles, cover with a lid and cook over a low heat for 3–4 minutes, turning them with a spoon every so often. Take off the heat, remove the lid and leave to cool a little.

Cook the peas and broad beans separately in boiling salted water for a few minutes until just tender, adding a little caster sugar to the cooking water for the peas. Drain and remove the tough skins from any larger broad beans, but leave the small ones as they are.

Remove the girolles from their liquid with a slotted spoon and set aside.

To make the dressing, carefully pour off the oily part of the girolle cooking liquid into a bowl, leaving the watery liquid behind in the pan. Whisk the cider vinegar into the oil. Chop the tarragon leaves and stir these in, too. Check the seasoning.

Toss the peas and broad beans in the dressing, then spoon on to serving plates. Scatter the girolles on top, along with a few pea shoots, if using. Spoon a little more dressing over the salad and serve.