Peas with Spring Onions and Chard
Melt 5 g of butter in a pan, add a Tablespoon of olive oil, and stir in a Tablespoon of corn flour until blended well.
Add slowly 300 ml of vegetable stock. Add 8 trimmed thinly sliced spring onions, 500 g of fresh peas and about 10 washed and patted dry chopped up leaves of Chard
Place the lid on the pan and simmer for about 5 minutes. Season to taste.