Cook the vegetables
Bring 1ltr vegetable or chicken stock to the boil in a medium saucepan. Add 150g mixed mangetout and sugarsnaps, 100g runner beans, trimmed and sliced, and simmer for 1 minute. Add 1 x 125g pack asparagus tips, trimmed, and 100g fresh or frozen peas to the pan and continue to cook for 2 minutes. Move the cooked vegetables to a bowl with a slotted spoon and set aside. Keep the stock simmering very gently.