Archive of BBC Food Recipes

Green vegetables with mint caper butter

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Mary Berry's Easter Feast
A flavourful side dish that is wonderful with a roast.


  1. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss.

  2. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot.


  • 300g/10½oz fine green beans, trimmed and halved
  • 200g/7oz baby broad beans
  • 200g/7oz mangetout, halved lengthways
  • 2 tbsp chopped fresh mint
  • coarse sea salt and black pepper

For the caper butter

  • 30g/1oz butter
  • 3 tbsp capers, kept whole
  • 1 tbsp lemon juice

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Green vegetables with mint caper butter

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