Sicilian spring vegetable medley

Prepare the broad beans first. If frozen, put beans in a sieve and rinse off ice crystals under hot running water. Drop beans into a saucepan of lightly salted boiling water, return water to the boil and boil for 3 minutes. Drain and refresh with cold water. If beans are fresh, pod them first, then cook for 7-10 minutes, until just tender. Next, remove the beans from their skins (fiddly but necessary – for fresh and frozen broad beans).

Put peas in a sieve and rinse off any ice crystals under hot running water. Add peas to a pot of boiling salted water and cook for 2 minutes. Drain in a sieve and cool peas quickly with cold running water.

Put fennel and butter beans in a large saucepan or gratin pan. Add wine, water and oil, and season lightly. Cover pan with a lid. Bring to a bubble, lower the heat and cook gently for 10-12 minutes, until tender; turn once or twice.

Remove lid, add broad beans, peas and olives, and cook, stirring occasionally, for 5 minutes, or until liquid is driven off. Scatter with chopped fennel leaves and serve.