Both peas and broad beans are in season, available throbbing with life from pick-your-owns, allotments and gardens. Both can be purchased frozen too — but obviously it is far more satisfying to use vegetables you have harvested yourself. Sandy says that this recipe can be made with just peas providing you adjust the weight to compensate for broad beans. She also adds lettuce when she has a glut in her garden, shredding and adding it just before the liquid goes into the pot. Made with fresh vegetables, I doubt there is a more healthy soup than this. It gives you the taste of summer in a dish.

YOU WILL NEED 30g butter Two large or four small shallots 400g shelled peas — fresh or frozen 300g shelled broad beans — fresh or frozen One stick of celery 1 litre liquid — ham or chicken stock (not salted) or water or 2/3 water mixed with 1/3 milk Small bunch fresh mint Salt, pepper and nutmeg to taste.

METHOD Dice the shallots and celery and sauté in the butter until soft.

Add peas and beans and gently sauté for a couple of minutes — if using frozen peas and beans defrost first.

Add the liquid and mint, bring to a gentle simmer and season.

Simmer gently for 10 to 20 minutes until the peas and beans are soft.

Remove from the heat, allow to cool for a moment and whizz the mixture in the blender, then pass through a coarse sieve, pressing all the flavour out of the ‘mush’ in the sieve. Alternatively, just press the mixture through a sieve.

Taste, adjust seasoning and reheat.

Note: Sandy says the soup is great served with crème fraiche, a few twigs of winter savoury or thyme chopped into it. A few bits of crispy pancetta sprinkled on the top adds a magic taste too.