Approx time: 70 mins
MethodFor this stage of the recipe, you don't need the stirrer attachment. Pour 1 litre of cold water into the HomeCooker pan, put the lid on and set the temperature to 250°C. Once the water is boiling, add a pinch of salt and the broad beans to blanch for 1 minute. Use a slotted spoon to scoop them into a bowl of cold water. Pop the beans out of their skins, drain them and put aside.
Empty and wipe out the HomeCooker pan, make sure the stirrer attachment is in place, then set the temperature to 130°C. Once the pan has heated up, add 2 tablespoons of extra virgin olive oil, the onion and leek. Put the lid on and set the timer for 15 minutes so the veg are soft but not coloured. Meanwhile, snap the woody ends off the asparagus then finely slice the stalks, leaving the tips whole.
Pour the stock into the pan and bring it to the boil, then add the prosciutto and set the timer for 5 minutes. Add the spinach and asparagus to the pan, put the lid on and set the timer for 5 minutes. Add the broad beans, peas and artichokes and set the time for a final 3 minutes. Meanwhile, roughly chop the mint leaves.
When the time's up, everything should be nicely stewed so turn the HomeCooker off and carefully remove the stirrer attachment. Season the veg to taste and stir through most of the chopped mint. Spoon into a nice serving dish, scatter over the remaining mint and the lemon zest, then drizzle with a little extra virgin olive oil and serve.
If you can get hold of fresh artichokes, they'll be absolutely delicious here. Just prep them, then blanch in boiling salted water in the HomeCooker for 7 minutes until tender before you start, adding them with the broad beans and peas towards the end of the recipe.