Nigel's Summer Vegetable Sauté

When I came across this recipe I instantly knew I was going to fall in love with it. Fresh, crunchy vegetables with just a hint of olive oil and fresh tarragon. It is perfect for a spring/summer lunch but you can make it a more substantial meal by adding some ham. But if you use fresh, locally grown and organic vegetables you will not need anything else. They are so tasty! A dream meal.

Serves 3-4 as a light lunch

Nigel Slater's Summer Vegetable Saute

For the vegetables:

spring carrots 250g

green beans 350g

zucchinis 200g

asparagus 100g

small peppers 100g

cherry tomatoes 200g

cooked, unsmoked ham 250g

For the tarragon oil:

tarragon a large handful

olive oil 150ml

Trim the carrots and gently scrub them, then steam over boiling water for 8-10 minutes until they are just tender. Remove them from the heat. Meanwhile tail the beans, halve the zucchinis and asparagus and cut the peppers into strips.

Place the tarragon finely in a food processor then pour in the oil and continue mixing for a few seconds until you have a pale-green oil. Do this by hand if you prefer. Pour the oil into a shallow pan for which you have a lid, and warm gently.

Put the peppers into the oil first, followed a few minutes later by the courgettes, cooked carrots and asparagus, then a minute or two later the cherry tomatoes. Let the vegetables cook until they are tender.

Tear the ham into thick, short shards and stir into the vegetables. Leave to cook for a couple of minutes until the ham is hot, season, then serve.

ENJOY!