500g fresh broad beans (or 250g frozen broad beans)
1 large bunch (about 400g) baby spring carrots, trimmed
1½ Tbsp butter
¼ tsp freshly ground black pepper
2 Tbsp chopped chervil
Prepare the broad beans first. If fresh, remove them from their pods, then drop them into a saucepan of lightly salted boiling water. Return water to the boil and cook for 10 minutes, or until tender. Drain beans, refresh with cold water, then plunge them into a bowl of icy water until cold (this keeps them a fresh green colour). If using frozen broad beans, put them in a sieve and rinse off icy particles. Cook in the same manner as for fresh beans, but for 5 minutes only. Next, remove the beans from their skins (fiddly but necessary).
Plunge the carrots into a saucepan of lightly salted boiling water and cook for about 5 minutes. Drain and refresh carrots with cold water. Drain, then dry off with kitchen paper. The beans and carrots can both be prepared an hour or two ahead of serving.
Put butter in a medium frying pan and add the carrots and broad beans. Let them heat without sizzling; don’t let them fry. Grind over the black pepper and sprinkle with salt. Once they are piping hot, sprinkle with chervil. Toss gently then serve immediately, either in the pan, or transfer carrots and beans with all the buttery juices to a heated serving bowl.