legume

braised peas with spring onions and lettuce

servings
4

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

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

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tried this recipe or a similar one? share your tips...

1. by Vanessa on Sat 28 Apr 2012 @ 03:48

We make this dish quite regularly, its very yummy. On the odd occassion though I exchange the lettuce for baby spinach.

2. by Labi on Tue 06 Mar 2012 @ 08:24

I cooked this last night for dinner, as I just wanted something simple and healthy, it was quick and simple but most importantly it was delicious, I had it will a piece of grilled white fish and it tasted lovely. Would definitely recommend it to friends and will definitely make it again, Thanks Jamie for a great dinner idea. :-)

3. by Estee on Mon 24 Oct 2011 @ 11:39

This is one of those dishes that sounds very simple and a little weird, but turns out fantastic.<br /> I will definitely be making this again and again as a quick and delicious snack/side, both for myself and for entertaining.<br /> Slight changes: Mazola instead of butter (I'm vegan), Iceberg lettuce, water instead of stock, no lemon juice. The flavors were wonderful and there was no need for seasoning besides salt.

4. by Bob on Thu 23 Jun 2011 @ 03:28

I made this dish, I'll be honest, to use up a couple of heads of Boston lettuce that were getting a bit long in the tooth. It turned out fantastic and the friends who we had over for dinner thought it was simply great. I used veggie stock and scaled it up to serve 10. I'll definitely be making it again.

5. by melissabazley on Mon 13 Jun 2011 @ 07:52

This is a fantastic, quick & tasty recipe. I've made it a few times when we've had friends over. I serve it with hearty meat dishes & mash. It's packed full of flavor and so fast to make. A real winner...I must admit though, I have not added the lettuce...the idea of cooked lettuce just does not appeal to me ;)

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