Braised Spring Vegetables (La Vignarola) | The Proof of the Pudding


For the last few weeks I have been craving…vegetables. Now, before we fall out, I just want to reassure you that I’m not a total freak and also crave things like pizza, blue cheese, chocolate and salt and vinegar crisps (not all at the same time…probably). But right now, my current craving is for fresh, crisp, colourful veggies. I think it’s because I’m aware that summer is just around the corner, ready to bring with it such glorious presents as lettuce, peas in the pod, asparagus stalks, courgettes and globe artichokes.

One of my absolute favourite food blogs is Manger, written by the exquisite Mimi Thorisson. Literally, exquisite. I haven’t yet made nearly enough of her incredible looking recipes, but each one that I have made has been perfect: rustic, indulgent and utterly scrumptious. I’ve had her spring vegetable stew (La Vignarola) bookmarked for well over 6 months now, and finally had the chance to cook it last week. Unfortunately, in my impatience to make it, I was a little early for the Scottish artichoke and pea season, so I had to improvise with the fresh vegetables that I could get my hands on. Luckily asparagus is already available in abundance here, and our local market store had a large basket of broad beans. It was exciting to cook with lettuce for the first ever time and I completely adored the result. I have to confess that Ross wasn’t convinced, but I’ll put that down to his inferior taste buds…

Ingredients (serves 2-3 as a side dish) Large bag of fresh broad beans in the pod (about 300g podded beans) 1 little gem lettuce 2 spring onions 200g asparagus 1 tsp olive oil 100g pancetta or smoked bacon ½ lemon Small bunch parsley, finely chopped

Small bunch mint, finely chopped