braised peas with spring onions and lettuce

method

This is my version of a classic French dish and, apart from it being delicious, what I love about it is that you can make it in literally a few minutes from start to finish. And I can guarantee you that practically everyone who turns their nose up at having some lettuce in with their peas ends up being converted.

Slowly heat the butter and a good lug of olive oil in a pan. Add the flour and stir around, then slowly pour in the stock. Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, correct the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good oil. It’s fantastic served with a piece of fish.

• from Cook With Jamie

serves: 4

ingredients

• a knob of butter
olive oil
• 1 heaped teaspoon flour
• 285ml chicken or vegetable stock
• 6 spring onions, trimmed, outer leaves discarded, and finely sliced
• 400g fresh or frozen peas
• 2 little gem lettuces, sliced
sea salt and freshly ground black pepper
• juice of 1 lemon
• good-quality extra virgin olive oil