Ingredients:

• 600g peas (fresh or frozen petits pois)
• 2 small gem lettuce (or romaine heart), sliced into ribbons
• 4 spring onions finely sliced
• 50g butter
• 240ml light stock or water
• 6-8 tbsp cream
• A handful parsley, chopped
• 12-14 mint leaves (whole or torn)
• 1 tsp sugar
• Salt & white pepper

Method:

1.  Melt the butter on a low heat, add spring onion and pinch of salt. Cook gently for 3-4 minutes.

2. Add the lettuce, peas, sugar and mint, stir for 1 minute to coat.

3. Pour in stock/water, cover with a lid and cook for 8–10 minutes so they are tender. Uncover and stir in the cream, parsley and white pepper. Cook for another minute to make it glossy.

4. Serve warm as a side dish.