Minted peas with carrots and onions

Method

1 Cook the carrots in a large pan of lightly salted water for 6-7 minutes, then add the onions and cook for a further 6-7 minutes. Add the peas and cook for 3-4 minutes. Drain.

2 Heat the butter and oil in a frying pan and stir-fry the veg for 2-3 minutes. Remove from the heat, season and stir in the mint. Toss to mix and serve warm or at room temperature.