Minty tender beans, zucchini and peas

Tam West

Podding peas is a Christmas tradition in our family. We sit at the kitchen table with our peas and bowls and off we pod.

For a change, finish the dish with small pieces or shreds of lemon rind. Use a vegetable peeler to peel strips of rind from the lemon, leaving behind the white pith. Blanch the shreds quickly in boiling water, drain and refresh under cold water to set the colour.

Ingredients

400 g	Peas, in their pods
500 g	Green beans, young, trimmed, left whole or sliced
4 small	Zucchini, sliced
½ cup	Chicken stock
25 g	Butter
1 handful	Mint leaves, shredded or torn

Directions

1. Pod the peas and set aside.
2. Place the, peas, beans and zucchini in a saucepan with the chicken stock. Place over the heat and simmer until the vegetables are just tender. Drain over a jug to catch the cooking juices.
3. Return cooking juices to the pan and boil to reduce. Stir in the butter.
4. Place the peas, beans and zucchini in a shallow serving bowl, and season with salt and freshly ground black pepper. Pour over the reduced cooking juices and finish with the shredded mint.

More Christmas dinner sides from Kathy

• Barbecued baby carrots with green leaves and labneh
• Potatoes with pancetta and truffle
• Beetroot with bagna cauda sauce