Braised Summer Vegetables

• beans↗200g g

  with skins removed

• olive oil↗1 ½ tbsp tbsp
• zucchini200g g

  sliced into rounds

• radish↗200g g

  cut in half

• fennel↗300g g

  sliced into strips

• thyme sprig↗1
• chicken stock↗200ml ml
• butter↗knob of
• lemon juice1 tbsp tbsp
• mint↗handful

  leaves chopped (smaller leaves left whole)

• basil↗handful

  leaves chopped (smaller leaves left whole)

Step-by-step instructions

1. 1

   Pour water into a small saucepan and bring to a boil. Add the beans and cook for 30 seconds. Drain the water, immediately transfer the beans to a bowl of very cold water. After cooling, drain again and remove the skins.

2. 2

   Heat 1 tbsp of oil in a heavy frying pan and sauté the zucchini over medium‑high heat until caramelized. Remove them with a slotted spoon, transfer to a bowl, then repeat the process with the radishes. Add the remaining oil and the fennel. Cook until caramelized, then reduce the heat.

3. 3

   Add the thyme sprig and chicken broth, cook for 8–10 minutes, basting, until the fennel becomes tender.

4. 4

   Add butter to the pan and return the zucchini, radishes and beans. Coat all vegetables with the liquid, then add lemon juice. Remove the thyme sprig and sprinkle with finely chopped mint and basil before serving.