Simple: Vinaigrette of spring vegetables / Jason Lowe
Serves 4

You can use any vegetables for this, depending on what's available. I must say, although I don't grow any spring vegetables – just leaves and herbs – there is something satisfying about harvesting, cooking and serving something so simple with a tasty vinaigrette.

You can serve this hot, cold or at room temperature, as a starter or as a vegetable side dish – up to you.

80g podded weight of fresh peas
100g podded weight of fresh broad beans
8-10 young or baby leeks, trimmed
Any other seasonal vegetables such as asparagus, runner beans, etc
1tbsp chopped chervil

For the vinaigrette

1tbsp good-quality tarragon vinegar
2tsp Tewkesbury or Dijon mustard
2tbsp rapeseed or olive oil
2tbsp vegetable or corn oil
Salt and freshly ground black pepper

For the vinaigrette, put all of the ingredients into a clean bottle or jar. Give them a good shake and leave to infuse. Cook the peas in boiling salted water with a little sugar for 3-4 minutes or until tender.

Cook the broad beans in boiling salted water for 2-3 minutes until tender; drain. Cook any other vegetables for as long as it takes them to become tender, but still with a little crunch, and drain them.

Mix all of the vegetables, chervil and vinaigrette while they are still warm and season with salt and pepper. Serve with some good crusty bread and butter.