The two-Michelin star French chef shares a new recipe

Coarsely chop the basil. Chop the garlic to a purée. Bring a medium-sized saucepan of water to the boil, and meanwhile half-fill a medium-sized bowl with iced water. Plunge the basil into the pan of boiling water and blanch for 30 seconds. Remove and refresh in the cold water, and then drain. With a stick blender or in a food processor, blend the blanched basil with the extra-virgin olive oil, chopped garlic, salt and pepper to a purée. (Pistou can be stored in a sealed container in the fridge for four days. It also freezes well).

- Raymond Blanc.

2. To prepare, dice the onion. Crush the garlic to a purée. Quarter the potatoes. Remove and discard the two outer layers of the leek, halve it lengthways, coarsely chop and wash. Halve the carrot lengthways and coarsely chop it. Coarsely chop the celery. Coarsely chop the green beans (about two centimetres). Place the frozen broad beans (or peas) in a small bowl and cover with wa