Green vegetables with mint caper butter
Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss.
Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot.
Serve this straight after cooking otherwise the vegetables will lose their colour.