2 medium banana shallots, finely sliced lengthways
75ml white wine or vegetable stock
150g French beans
100g peas (frozen or fresh)
1 tarragon sprig, leaves finely chopped
10g flat-leaf parsley, finely chopped
75g crème fraîche
1tsp Dijon mustard
10g chives, finely chopped, or extra parsley
Method
Put the pumpkin seeds in a
medium frying pan and toast
over a medium-high heat until
beginning to colour and pop,
then set aside in a bowl.
Heat the butter with a little
olive oil in the same pan over a
medium heat, add the shallots
and cook until softened and
beginning to colour. Add the
wine or stock and cook for 1
minute, then add the beans
and peas. Cook for 2 minutes
or until just cooked – the French
beans should still be al dente.
Stir in the tarragon and
parsley and remove from the
heat. Whisk together the crème
fraîche and mustard in a bowl
and add to the pan off the heat.
Mix well and season with salt
and black pepper. Serve warm
on a platter, scattered with the
toasted pumpkin seeds and the
chives or extra parsley.
Recipes and photographs taken from Supper by Flora Shedden, photography by Laura Edwards (Hardie Grant, £22)
