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    Petit Pois with Lettuce

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    Petit Pois with Lettuce

    This dish, with its sweet flavour, is traditionally served with a spoon and eaten as a course on its own. However, it also makes a delicious accompaniment to dishes such as chicken with garlic. Don't worry if the peas and lettuce lose their colour as they cook.

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes
    • Total time: 32 minutes 35 minutes

    Serves: 6 - 8


    • 16 pickling or other small onions
    • 100g butter
    • 750g frozen petits pois
    • 1 tsp salt
    • ¼ tsp freshly ground black pepper
    • 1 tsp caster sugar
    • 3 little gem lettuce hearts
    • Small bunch of flat leaf parsley


    1. Put the onions in a bowl and cover with boiling water. Leave for a couple of minutes, then drain and peel. Cut a shallow cross at both ends of each onion. Bring 100ml salted water to the boil and drop in the onions. Boil for 5 minutes, then drain.
    2. Meanwhile, melt 85g butter with 150ml water in a wide pan then stir in the frozen petits pois. Cook, stirring constantly, for a couple of minutes until the peas have defrosted and the butter (which will have solidified around the peas) has remelted. Add the salt, pepper and sugar.
    3. Quarter the lettuce hearts. Rinse, shake dry then slice finely. Stir the lettuce and onions into the peas.
    4. Set aside a couple of sprigs of parsley. Tie up the rest with white string and bury in the peas. Simmer, uncovered, for about 10 minutes, until the peas and lettuce are thoroughly cooked. Discard the parsley bundle, stir in the remaining butter and adjust the seasoning. Chop the remaining parsley, stir into the peas and serve immediately.

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