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the stalks off to about 5cm.2)   Put them in water that's had lemon juice added (this stops them going black).3)   Chop one tablespoon of mint, three tablespoons of parsley, two cloves of garlic then add to the juice of one lemon and 100ml of olive oil

300g broad beans (shelled and cooked)100g peas4-5 large garlic cloves (crushed)*100g  crème fraiche2 tablespoons extra virgin olive oilHandful of mintJuice of one lemonSalt and black pepper, freshly groundThrow all the ingredients, except crème fraiche

if you want it fiery), salt, pepper, around 2 tablespoons of balsamic vinegar (30ml) and 1 tablespoon of olive oil. Make it an hour or two before you intend to eat it. Enjoy!PS You can read about 'Jermor' and the 100 best veg varieties recommended