Broad Bean Ragout

• 1 green courgette
• 125 g broad beans
• 2 shallots, sliced
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Cut the courgette in four lengthways, discard the seeds and dice the flesh into 5mm cubes.

Blanch the broad beans in boiling salted water for 2 to 3 minutes and cool in an ice bath. When they’re cool, pop the broad beans from their outer skin.

In a pot, sweat the shallots in the vegetable oil until tender. Add the clams and the white wine, then cover and cook for 1 to 2 minutes,