Sautéed Summer Vegetables

Gorgeous, bright, sunny flavours all in a simple sauté. This is the perfect accompaniment to so many summer dishes.

I love it with pan-fried pork with marsala and sage or with a simply grilled veal chop.

Serves 2

250g fresh peas

2 small courgettes, sliced

8–10 cherry tomatoes

2 garlic cloves, chopped

½ large red chilli, deseeded and chopped

2 tablespoon olive oil

a few sprigs of fresh thyme

a good dash of white wine

salt and freshly ground black pepper

Heat 1 tablespoon of the olive oil in a heavy bottomed sauté pan over a medium hob. Add the garlic and the chilli, and sauté for a couple of minutes, just until the garlic takes colour.

Now add the vegetables, the tomatoes and the thyme, and season with salt and pepper. Cook for a couple of minutes, then add the wine. Bubble it up, stirring everything together in its steam. Then turn down the heat and add the rest of the oil. Cook for another 7 minutes or so, stirring occasionally.

Serve at once.