Peas & Broad Beans with Mushrooms in Crème Frâiche



    Serves 6
    • 225g podded broad beans
    • 350g fresh peas
    • 300ml full fat crème fraiche
    • 150ml milk
    • 250g chestnut or chanterelle mushrooms
    • Unsalted butter
    • Handful of roughly chopped flat-leaf parsley


    1. Cook the peas and beans in boiling water for 2 minutes, then drain and refresh under cold water. Set aside.
    2. Put the crème fraiche and milk into a pan, large enough to hold all the vegetables and bring to the boil. When it has thickened a little, add the peas, beans and parsley. Season and keep warm.
    3. Meanwhile, halve the chestnut mushrooms if using, then fry in a little butter until softened. The chestnut mushrooms will require more cooking than the chanterelles.
    4. Add to the pea and beans and serve.