Herby baked lamb in tomato sauce
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Garlicky greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 3 shallotssliced
- 3 garlic clovessliced
- 150ml hot vegetable stock
- 200g frozen peas
- 600g mixed green vegetables- we used long-stem broccoli, asparagus and mangetout
- knob of butter
Nutrition:
- kcal124
- fat6g
- saturates2g
- carbs10g
- sugars6g
- fibre7g
- protein8g
- salt0.11glow
Method
step 1
Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
step 2
Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.
