Spring Vegetable Bourride with Herb Aïoli

• 3 tablespoons olive oil
• 900 g (2 lb) mixed spring vegetables (such

Bourride is a mixed fish stew thickened with garlic mayonnaise (aïoli). Here I have prepared a vegetable bourride based on the same technique.

First make the aïoli. Mix the egg yolks, garlic, lemon juice and seasoning together in a bowl. Put the olive oil and groundnut oil in a jug and add them to the bowl in a very slow trickle, whisking constantly. When all the oil has been added you