• 1 shop-bought jar ‘pieds & paquets’ (pig’s trotters and tripe squares)
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 400g broad beans, skins removed
  • 400g runner beans
  • 2 tbsp olive oil
  • 2 cloves garlic
  • Salt, pepper
  • Slice the courgettes into ribbons, using a vegetable peeler.
  • Slice the peppers into strips.
  • Peel and chop the garlic.
  • In a large pan, heat the oil and sauté the broad beans (having removed their skin first) and butter beans for 3 minutes. Add the peppers and garlic and cook for five minutes. Add salt and pepper. Blanch the courgettes in boiling salted water for 2 minutes. Keep warm.
  • Gently re-heat the ‘pieds & paquets’ in a saucepan.
  • Lay the ‘pieds & paquets’ onto serving plates, add the vegetables.
  • Serve