This is a great accompaniment to most meat dishes, particularly good with lamb with the added mint. The taste is surprisingly nutty. Make in one saucepan.
Preparation Time: 30 minutes
o Small knob butter
o 1 small onion, finely chopped or 3 spring onions/green onions finely chopped
o 4 Little Gem lettuces or 1 small crispy lettuce
o 200ml/7fl.oz fresh chicken stock
o 4tbsp single cream or crème fraîche
o 450g/1lb bag frozen petits pois
o 6-8 mint leaves, finely chopped
o 1tsp sugar
Melt the butter in a large sauté pan with a lid. Sweat the onion gently for about 5 minutes, until translucent and softened. Thoroughly clean the lettuce and cut into chunks. Make sure the base is clean and neatly trimmed off.
Put the lettuce on top of the onions and cook for 30-40 seconds, flip the pieces over and cook for another 30-40 seconds. Pour over the stock and lightly season with salt and pepper. Place the lid on, turn the heat down low and leave to braise for 10-12 minutes.
Get a sieve positioned over a bowl and lift out the lettuce with a slotted spoon into the sieve. Turn the heat up again under the pan and boil the juices until reduced by half. Gently pour in the cream or crème fraîche and stir to mix through. Add the peas, mint and sugar (to bring out the sweetness of the peas) and boil for 1 minute until warm and mixed through.
Put the lettuce and peas mixture into a serving dish and pour over the cream/crème fraiche. Toss around a little, serve with extra seasoning and chopped mint if required.