Broad Bean And Green Pea Casserole

450 g/1 lb green peas, shelled weight
450 g/1 lb broad beans, shelled weight
salt
1 tablespoon cornflour
300 ml/1/2 pint skimmed milk
300 ml/1/2 pint stock or vegetable cooking liquid
pinch of dried rosemary
freshly ground black pepper

Place the peas and beans together in a saucepan of boiling salted water and cook for about 15 minutes until tender. Drain, reserving the cooking liquid.

Mix the cornflour and skimmed milk together and heat gently, stirring, adding 300 ml/1/2 pint vegetable-cookingliquid or stock, rosemary and salt and pepper to taste. Add the peas and beans and heat together for about 2 minutes, then turn into a heated serving dish.

SERVES 6