There's nothing like a great steak, cooked just so, with a serving of crisply cooked chips. But after a visit to a Farmer's market by my wife, we were in possession of a cornucopia of spring vegetables and herbs, peaking in their prime.

Amongst other things, a look in the basket revealed a couple of bunches of broad beans, a cute bunch of pink French radishes, a bunch of watercress and some spring onions. All that pepperiness of the watercress and radishes allied with the subtle sweetness of broad beans would be a perfect foil to a steak and make a beautifully complete meal in itself. Even without chips!


A dish that's a simple paean to the season of spring.

Broad Beans with Radish & Watercress
(serves 2)

750g broad beans, shelled
2 spring onions, finely chopped
1 tablespoon olive oil
4 or 5 French radishes, finely sliced
1 bunch watercress, leaves picked from main stem
few drops white balsamic vinegar or lemon juice
1 tablespoon hazelnut or olive oil
salt & fresh ground pepper

Blanch the broad beans in simmering water for 1 minute. When cool enough to handle, remove the skin. Heat the olive oil in a pot and gently sweat the spring onion until just soft, about 1 minute. Add the shelled broad beans and sliced radishes and gently warm through. Add the watercress, a few drops of white balsamic vinegar and the hazelnut oil. Season with salt and fresh ground pepper. Place in the centre of the plates and top with a steak or grilled chicken breast.