12 asparagus spears
400g/14oz broad beans, removed from the pods
12 small baby carrots, scrubbed
2 bulbs wet (new season) garlic, trimmed and sliced lengthways
few sprigs fresh mint
10–12 waxy new potatoes, scrubbed
salt and freshly ground black pepper
50²µ/1¾´Ç³ú shallots or onion, roughly chopped
1 bunch spring onions, trimmed
8 baby turnips, halved
good pinch caster sugar
handful mixed fresh fines herbes (chervil, chives, tarragon and parsley), chopped
6 tbsp water or fish stock
2 tbsp white wine vinegar
50²µ/1¾´Ç³ú butter
175g/6oz unsalted butter, cut into pieces
2 tbsp double cream
4 tbsp dry white wine