Instructions: Bring the new potatoes to the boil in an ovenproof pan with 25mm salted water then transfer to the simmering ovenfor 15 to 20 minutes or until tender.

Drain and set aside.

In the meantime place the peas and broad beans in a large pan with the butter a pinch of sugar and 75ml water. Bring to the boil cover tightly and cook on the simmering plate for 10 minutes. Remove the lid from the pan stir in the potatoes and transfer to the boiling plateuntil all the liquid has evaporated. Season well and stir in the parsley. Serve.

A wonderful combination to serve with new season lamb when peas and beans are first in the shops. If using frozen beans thaw remove white skins and add to the peas for the last 5 minutes of cooking.

Serves 4

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