Braised buttery lettuce & shallots

1. Put a large frying pan over a medium-low heat and add the butter and shallots. Sauté for 10 minutes, until the shallots start to soften, then add 2 of the lettuce halves, cut-side up. Increase the heat a little and fry until starting to brown. Sprinkle the cut side of the lettuces with the sugar, then turn over and fry, cut-side down, for 5 minutes. Transfer to a plate with the shallots, then repeat with the remaining lettuce halves.

2. When the lettuce is done, return the shallots to the pan, then position the lettuce halves on top, cut-side down. Season and scatter over the thyme leaves and pour the sherry or madeira into the base of the pan. Cook for a few minutes, until reduced by half, then add the stock to the pan. Bring to the boil, then reduce the heat a little and simmer for 10 minutes, until the lettuce is tender, the stock has reduced and the sauce is lightly syrupy. Season if needed and squeeze in the lemon juice before serving.