Braised broad beans, artichokes and mint

Heat the oil in a heavy-based wide shallow saucepan with a lid over a medium heat. Add the onion, spring onion and a pinch of salt and cook for a few minutes until slightly golden.

Add the garlic and cook for another minute, then add the broad beans, artichokes and oregano and stir to coat.

Pour over the stock and 3 tablespoons lemon juice, then throw in the bay leaf and season well with salt and pepper. Cover with a lid, then reduce the heat to low and simmer for 30 minutes, or until the beans and artichokes are soft.

Remove the lid and increase the heat to medium. Stir through the lemon zest and remaining lemon juice, then simmer until the liquid has reduced by one-third.

Finish with plenty of dill and mint. Check the seasoning and add more if needed, then drizzle with a heap of extra oil and serve.