Braised little gems and peas with summer herbs and shallots

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 4 as a side


20g unsalted butter
2 echalion shallots, sliced
6 little gem lettuce hearts, halved
150ml fresh vegetable stock
380g petit pois
1 tbsp finely chopped flat leaf parsley
1 tbsp finely chopped chives
1 tbsp crème fraîche


1. Melt the butter in a deep frying pan over a low-medium heat. Add the shallots and cook for 5 minutes, until softened. Stir in the lettuce hearts and cook for a further minute. Add the stock and peas to the pan, cover with a lid and simmer very gently for 10-12 minutes, until the lettuce is tender. Season, stir in the herbs and finish with a spoonful of crème fraîche.