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Peas with Little Gem and Spring Onions

This French-style recipe brings out the sweetness of the peas and should be served straight away to keep their bright green colour. It is delicious served with simply cooked fish or chicken. Try frying diced smoked bacon in the butter with the spring onions for even more flavour. For a one-pot vegetable dish, add baby carrots at the same time as the spring onions and lettuce.


25g butter
2 x Little Gem lettuces, cut into quarters lengthways
1 bunch spring onions, top and tailed and cut into 4cm lengths
300g shelled peas (approx 750g unshelled)
125ml vegetable stock
½ tsp caster sugar
1 tbsp chopped fresh chives
Salt and freshly ground black pepper


1. Melt the butter in a large frying pan and add the Little Gem Lettuces and the spring onions. Cover and cook gently for 1 minute shaking the pan occasionally.

2. Add the peas and coat with the butter. Pour in the stock, add the sugar and season. Cover and simmer for a further 3-4 minutes until the peas are just tender.

3. Remove the lid, increase the heat and boil for 1 minute to reduce the cooking juices by half.

4. Transfer to a serving dish, sprinkle with the chopped chives and serve straight away.