Summer Vegetable Casserole, by Ian Green

(Serves four)

Ingredients
200g fresh peas, removed from pods
200g broad beans, removed from shell
1 bunch baby asparagus, peeled and cut in half
1 bunch baby carrots, peeled and tops trimmed
200g baby spinach leaves, picked and washed
4 shallots
150ml white wine
500ml double cream
3 sprigs tarragon, chopped
Salt and pepper
100g grated Parmesan

Method
Blanch the prepared peas in boiling water (slightly salted) for 3-5 minutes, until the peas are soft. Remove from the water and place vegetables straight into ice cold water. Repeat this process for the broad beans, asparagus and carrots one type of vegetable at a time.

Remove the vegetables from the water when chilled and drain well. If you are using fresh broad beans, remove the skin from the broad beans once they have been blanched and refreshed. If the dish is going to be made later, store the blanched vegetables in the fridge.

Finely slice the shallots and sweat off in a small pan with a little oil until soft. Add the white wine and reduce the liquid until only a syrupy consistency is left.

Add the double cream, bring to the boil and simmer for 10 minutes until the cream slowly starts to thicken to form a sauce.

Meanwhile, in a hot pan, add the washed and picked spinach and cook until starting to wilt. Add the blanched baby vegetables and gently mix to ensure even re-heating.

When all the vegetables are hot (1-2 minutes), add to the reduced cream sauce and gently mix. Add the Parmesan and mix together. Add the chopped tarragon and season to taste (remembering Parmesan is salty) and serve.

A variety of chopped herbs and cheeses can be added to suit tastes

Ian Green, head chef, Rotunda, London