Rick Stein served up a tasty vegetable melange with new potatoes, turnips, asparagus, broad beans and a beurre blanc sauce on Rick Stein’s Cornwall.

The ingredients are: 10–12 waxy new potatoes, scrubbed, few sprigs fresh mint, 12 asparagus spears, 400g broad beans, removed from the pods, 12 small baby carrots, scrubbed, 8 baby turnips, halved, 1 bunch spring onions, trimmed, 2 bulbs wet (new season) garlic, trimmed and sliced lengthways, 50g butter, good pinch caster sugar, handful mixed fresh fines herbes (chervil, chives, tarragon and parsley), chopped, salt and freshly ground black pepper.

For the beurre blanc: 50g shallots or onion, roughly chopped, 2 tbsp white wine vinegar, 4 tbsp dry white wine, 6 tbsp water or fish stock, 2 tbsp double cream and 175g unsalted butter, cut into pieces.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.