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Spring vegetable saute with herbs

This fresh-tasting saute of peas, beans and frisee (curly endive) -delicately flavoured with fresh herbs and lemon - makes a delightful accompaniment to grilled and pan-fried fish, chicken and meat.

ingredients

serves 4
1 tbsp olive oil
1 garlic clove, peeled and crushed
300 g (10 oz) baby leeks, trimmed and sliced
200 g (7 oz) green beans, trimmed
150 g (5 oz) shelled fresh peas
150 ml (1/4 pint) vegetable stock
200 g (7 oz) frisee (curly endive)
1 tbsp chopped mint leaves
1 tbsp chopped chives
1 tbsp chopped chervil
juice of 1/2 lemon
salt and freshly ground black pepper
lemon wedges, to serve

method

1. Heat the oil in a large, non-stick frying pan. Add the garlic and leeks, and saute for 3 - 4 minutes or until the leeks have softened.

2. Add the green beans and peas to the frying pan and continue to saute for a further 2 minutes.

3. Pour in the vegetable stock, cover and simmer for 5 minutes. In the meantime, separate the frisee leaves and add them to the pan. Continue to simmer for 4 - 5 minutes. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Serve immediately, with lemon wedges.

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