As a result of my gallivanting there was very little time to sit post any new recipes. I’m not complaining mind, I’ve a good few days – meeting old friends, eating, drinking and talking into the early hours. But here’s a nice simple dish that we had recently and I was saving for such times. I’m not sure when I first started making this dish or indeed where I first came across it. I’m not even sure where it originates from, I’ve seen versions in French cookbooks, but I do know it also appears in old Irish cookbooks. Let’s say it’s an oldie but a goldie and certainly worth an airing in case some haven’t tried it yet. Lovely with a simple roast it’s equally lovely just with new potatoes and perhaps some roast carrots, all sweet and sticky with their natural sweetness (you can of course ‘enhance’ their sweetness with a drizzle of honey prior to roasting. Who’ll tell? Not me.)
Fresh peas are lovely in this recipe but they MUST be freshly picked as peas rapidly lose their sweetness once picked. If in doubt for example if peas aren’t in season, use frozen petits pois. When adding the water or stock remember you want to be left with some creamy broth but not too soupy, although blitzed with some shredded mint leaves this makes a lovely summer soup.
Peas & Lettuce
Serves 4
300 grams fresh peas or frozen petit pois
1 shallot
3 heads of Little Gem lettuce
good knob of butter
water or stock
4 tablespoons single cream
salt & pepper
Method
Pod the peas into a bowl.
Finely chop the onion and sweat it in the butter in a small saucepan.
Trim the lettuce removing any tired outer leaves. Quarter the heads (or you could also finely shred them. I like the more rustic look of quarters). Add the lettuce to the melted butter and onion and mix.
Add the peas, then add enough water/stock to half cover the peas. It might be around 150 mls. Cover and simmer until the peas are cooked through. Check that the pan doesn’t dry out and top up with a little water/stock if needed.
Uncover, taste and season generously. Add the cream, reheat and serve.
