braised peas with scallions 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 glug 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 scallions, 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.

serves: 4

ingredients

• a knob of butter

• olive oil

• 1 heaped teaspoon flour

• 1 cup chicken or vegetable stock

• 6 scallions, trimmed, outer leaves discarded, and finely sliced

• 14oz fresh or frozen peas

• 2 little butter lettuces, sliced

• sea salt and freshly ground black pepper

• juice of 1 lemon

• good-quality extra virgin
olive oil