This dish is perfect with roasted poultry. You can also toss the peas and broad beans through pasta with chopped cooked prawns and add a squeeze of lemon just before serving.
30ml olive oil
3 cloves garlic, finely sliced
3 sprigs thyme
Splash white wine
4 cups broad beans, podded, boiled, then skins removed
1½ cup peas, fresh or frozen
120ml cream
30g butter
1 handful flat-leaf parsley leaves, picked and torn
1 handful finely grated parmesan
Salt and freshly ground black pepper
In a medium pan over a medium heat, add oil and cook garlic and thyme for one minute until fragrant.
Add wine and simmer for 20 seconds then add broad beans, peas, cream, butter and parsley and bubble until butter is melted.
Throw in parmesan at the last minute, season with salt and pepper and serve with roast chicken.
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