Russell Norman shares his vignole recipe, a vegetable stew composed of the very freshest spring vegetables, including but not limited to baby artichokes, broad beans, and peas. "My favourite way to start making this spring classic is to put a small table and a chair on the balcony overlooking the washing lines along the street, and sit in the sun to pod all the peas and shell all the broad beans. I always try very hard not to eat all the peas raw, straight from the pod, and will often buy more than I need to compensate for my lack of willpower. If you see baby spring leeks at the greengrocer, buy a couple of those, too, wash and slice them and put them into the pan with the onion.
This is delicious on a hot day served at room temperature, perhaps as an accompaniment to a simply grilled fillet of sea bream."
This recipe was taken from Venice by Russell Norman, published by Fig Tree.