Ingredients

• 750g/1lb 10oz broad beans
• podded
• 750g/1lb 10oz fresh peas
• podded
• 200g/7oz mangetout
• trimmed
• 3 tbsp extra virgin olive oil
• 1 tbsp cider vinegar
• 1 mild red chilli
• seeds removed and finely chopped
• 2 spring onions
• trimmed and finely sliced
• 1 small bunch flat leaf parsley
• roughly chopped
• 1 tbsp chopped fresh mint
• 180g/6oz pack pulled ham hock
• 70g/2½oz pea shoots (optional)
• sea salt and freshly ground black pepper

Directions

• Bring a large pan of water to the boil
• add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh.
• Re-boil the water
• add the peas and mangetout
• cook for one minute then drain well and refresh in another bowl of iced water.
• Drain all the vegetables
• pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar.
• Just before serving
• stir the chilli
• spring onions
• parsley
• mint and ham hock into the peas and beans and add the pea shoots
• if using. Season to taste with sea salt and freshly ground black pepper and serve immediately.