A recipe for mangetout and mint broth



 

Most of the vegetables I grow look nothing like those in the supermarket. My salad leaf is riddled with holes, my garlic is half the size of its commercial cousins, and the least said about the strawberries the better. However my mangetout, which is ready for picking now, looks like it could have come from aisle one.

 

I had an unseasonal craving for something warm and soothing today, so I made a Nigel Slater-inspired broth with my mangetout, some leftover rice and mint from the garden.

 

Mangetout and mint broth - soothing yet summery

Mangetout and mint broth (serves 2)

2 handfuls of mangetout, cut into pieces
2 servings cooked rice (or quick-cook rice noodles)
300ml chicken stock (I used this stock cube)
A few mint leaves, chopped
2 tbs lemon juice

Bring the chicken stock to the boil. Add the leftover rice and bring back to the boil. Add the mangetout and simmer for one minute. Take off the heat, add the lemon juice and chopped mint and serve.

If you want to make a supper out of it, add cooked shredded chicken at the same time as the mangetout.