Spring Vegetable Navarin

Halve the baby potatoes, quarter the turnips, prepare the carrots, trim the beans, halve the radishes, finely dice the shallots, and slice the garlic. Measure out all remaining ingredients before you begin cooking.

Set a wide, heavy-based casserole or Dutch oven over medium heat. Add the butter and olive oil. Once the butter foams, add the shallots and a pinch of salt and cook, stirring occasionally, until completely softened and translucent, about 6-8 minutes.

Add the garlic and cook, stirring, until fragrant but not coloured, about 1 minute.

Add the tomato paste and cook, stirring constantly and pressing it against the base of the pan, until it darkens to a deep brick-red, about 3 minutes.

Scatter over the flour and stir vigorously to coat everything evenly, cooking for 1 minute to eliminate the raw flour taste.

Pour in the white wine and stir, scraping up any fond from the base of the pan. Let it bubble and reduce by half, about 3 minutes.

Add the vegetable stock, bouquet garni, sugar, baby turnips, and baby carrots. Season generously with salt and pepper, bring to a steady simmer, and cook uncovered until the carrots and turnips are just beginning to yield to a knife, about 15 minutes.

Add the baby new potatoes and continue to simmer until the potatoes are tender all the way through and the broth has reduced to a light, glossy sauce, about 15 minutes.

Stir in the Dijon mustard, then add the green beans and radishes and cook until the beans are just tender but still bright green, about 4 minutes.

Add the peas and cook until heated through and vibrant, about 2 minutes.

Remove and discard the bouquet garni. Taste and adjust seasoning. Serve in warmed deep bowls, scattered generously with the chopped flat-leaf parsley.