Best-Ever Winter Greens on Green sauce

Let’s make it

1. Add the cannellini beans, yoghurt, avocado, parsley, basil, garlic, lemon juice, olive oil and Man Grind to a blender or food processor.
2. Blend until smooth and bright green, adding enough cold water to get it thick but spoonable. Taste and add another squeeze of lemon if it needs waking up.
3. Bring a large pot of water to the boil. Have a big bowl of very cold water ready beside it.
4. Blanch the vegetables in batches so nothing gets overcooked. Cook the Brussels sprouts and broccoli for about 3 minutes, the beans for 2–3 minutes and the courgettes for just 1–2 minutes.
5. As each batch is ready, scoop it straight into the cold water. Leave for only a minute, then drain really well. This stops the cooking and keeps everything lovely and green.
6. Melt your chosen Pepper & Me butter in a large frying pan. Alternatively, melt the plain butter and add the Man Grind.
7. Add the drained vegetables and toss over a high heat for a couple of minutes, until glossy, hot and coated in the butter.
8. Spread the green goddess generously over the base of a large platter.
9. Pile the hot buttery greens over the top, then scatter VERY generously with Crack Crunch.

10. Serve with fresh lemon wedges, man grind as needed and a good drizzle of Sesh Oil for anyone who likes a bit of heat.