Recipes, Side Dish Recipes


Vignarola, a spring vegetable stew inside a casserole dish.



  1. Add the shallots, garlic, and bay leaves to a heavy-bottomed pan with 2 tablespoons of olive oil. Season with a pinch of sea salt and set over a low heat. Cook, stirring regularly, for 10 minutes, until soft and translucent but with no colour.
  2. Meanwhile, prepare the artichokes. Have a bowl with cold water and the juice of a lemon ready and waiting. Then start by cutting around the heart of the artichoke with a very sharp knife. As the tough outer leaves fall away you will be able to get a better view of where the actual heart is. Trim as close as possible to the heart, dipping the artichoke in the lemony water as you go. This will stop the heart from oxidising. Once the outer leaves are removed, cut off the stalk and trim up the bottom.
  3. Then begin to remove the more tender inner leaves and then, finally, the furry looking ‘choke’ at the centre. Leave that artichoke in the water whilst you prep the other one.
  4. Once both are prepped, cut them in half and then each half into 4 wedges. Add the artichokes to the pan and turn the heat up to medium. Add the wine and cook for 2 minutes, then add the chicken stock, a tablespoon of white wine vinegar, and a pinch more sea salt. Cover the pan with a cartouche and simmer gently for 5 minutes.
  5. Meanwhile, remove all the peas and broad beans from their pods and add to the pan. Stir together and then allow to simmer for a further 8 minutes.
  6. Add the gem and the mint sprigs and remove from the heat. Set to one side.

Shop the ingredients