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© StockFood / Bauer Syndication

Spring Stew


If you’re looking for a dish that reflects the beauty of spring’s most tasty vegetables, then look no further than this recipe for a fresh take on a traditional stew. This recipe easily feeds 4 people and can easily be adapted to make it vegan-friendly.

iCook products used:

  1. 5-Piece Knife Set

  2. 2 l Mixing Bowl

  3. 4 Litre Stock Pot and Lid

Ingredients (serves 4):

  1. 200g asparagus, green

  2. 2 cloves garlic

  3. 4 spring onions

  4. 8 artichokes, small

  5. 400g peas

  6. 400g broad beans

  7. 80g panchetta

  8. 400ml chicken stock

  9. 1 handful mint

  10. 1 handful parsley

  11. 1 tbsp. olive oil

  12. optional: lemon zest to serve

Preparation method:

  1. Wash and trim the asparagus and, if necessary, peel the lower third, then cut in half. Peel and dice the garlic. Wash, trim and roughly chop the spring onions.

  2. Cut the stem off the artichokes. Then parboil the artichokes in boiling salted water for 8-10 minutes and drain. Remove the outer leaves until the hearts remain. Scoop out the inedible fibres with a spoon.

  3. Blanch the peas and broad beans in boiling salted water for 3–4 minutes. Then drain and cool.

  4. Heat the oil in a stockpot and fry the pancetta for 3–4 minutes. Add the asparagus, garlic and spring onions and fry briefly. Add artichokes, peas, broad beans and broth. Add 400 ml chicken stock and season with salt and pepper. Simmer for about 10 minutes over a low heat. Add additional water if needed.

  5. Wash the herbs, shake dry and pluck off the leaves. Roughly chop and add to the stew with the lemon zest.

  6. TIP: for a vegan version of the dish, don’t add the panchetta and replace the chicken stock with vegetable stock.

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