• 500 g new potatoes
• 300 g broad beans
• 1 tsp sugar
• 1 tsp prepared mustard
• 1 tsp cider vinegar
• 3 tbsp olive oil
• 3 sprigs of fresh thyme
• Salt and freshly ground black pepper
• 100 g of spinach, or salad greens
• 3 x Spring onions
• Finely chopped cooked bacon

Cook the potatoes until just tender and drain. Blanch and drain the broad beans remove the outer grey skin.

Whisk together the vinegar, sugar and mustard and then add in the oil and thyme leaves.

Make a bed of the salad greens on a large plate. Top with the potatoes and double shelled beans. Then pour over the dressing, season to taste and garnish with the finely chopped spring onions and cooked bacon.

• 500 g potatoes
• 2 large zucchini
• 4 eggs
• ¾ cup milk
• ¾ c cream
• Salt and pepper
• Large pinch of nutmeg

Peel and parboil the potatoes. Allow to cool and then grate. Grate the zucchini and squeeze to remove excess moisture. In a large bowl whisk the eggs, milk, cream and seasonings and then add in the vegetables. Heat a little oil in a heavy bottom saucepan (one with an oven proof handle). Pour in the mixture and cook for 2-3 minutes on the stovetop to set the base. Bake in the oven for 40 minutes at 180 C until golden. Serves 4-6.