← Nouns Cooking · French

Ingredients

• 40 g Butter
• 6 spring onions or 12 pearl onions, sliced (or peeled)
• 60 g smoked lardons (optional)
• 450 g fresh or frozen peas
• 1 Little Gem lettuce, shredded
• 150 ml vegetable stock or water
• 1 tsp Sugar
• salt and black pepper
• 1 handful mint or chervil leaves, chopped

Method

1. Melt half the butter in a wide pan over medium heat. Add the onions (and lardons, if using) and cook for 3–4 min until soft.
2. Add the peas, lettuce, stock, sugar and a pinch of salt. Cover and simmer gently for 5–8 min, until the peas are tender and the lettuce has melted down.
3. Uncover, turn up the heat and bubble for 1–2 min to reduce the liquid to a few spoonfuls.
4. Stir in the remaining butter until glossy, season and fold through the herbs. Serve with roast chicken, lamb or fish.

Tips

• The lardons are optional and make it non-vegetarian; leave them out and use vegetable stock to keep it meat-free.
• Frozen petits pois work beautifully here and save the shelling.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats olive magazine