Peas with onions and lettuce
This dish is similar to the French classic petits pois à la française, in which peas are gently cooked with baby onions – or shallots – and lettuce. If you're used to plain, boiled peas, preparing them in this way gives them a whole new lease of life. It's also a fantastic use for frozen peas. I've served this alongside a mixed grill, but it pairs beautifully with almost any meat or fish and makes a wonderful accompaniment to a Sunday roast.
Overview
Prep time
10 mins
Cook time
15 mins
Serves
5
Ingredients
300-350g fresh or frozen peas (podded weight)
75g butter
2 tsp sugar
200g silverskin onions, or bulbous spring onions (the green tops removed and saved for another recipe)
2 little gem lettuces, leaves separated
Method
Step
Put 300-350g fresh or frozen peas into a saucepan and cover with boiling water.
Step
Add 25g butter, season well and add 2 tsp sugar. Bring back to the boil and cook on a medium heat for 3-4 minutes (2 minutes only for frozen peas), or until tender.
Step
Strain the peas over a bowl, reserving the cooking liquid, then refresh the peas under cold running water and set aside in a separate bowl.
Step
Put 200g silverskin onions or spring onions in the pan and pour just enough of the pea cooking liquid back into the pan to cover them.
Step
Boil rapidly until most of the liquid has evaporated, then add 50g butter and 2 little gem lettuces. Let it cook for 1-2 minutes, until it just starts to wilt, before mixing in the peas. Season again, if necessary.
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