petit pois À la française
These braised peas and lettuce are usually served as an
accompaniment with meat dishes, but are really rather more versatile than that.
You could, for example, serve them with poached eggs on toast – really tasty,
Prep: 20 minutes
Cooking: 20 minutes
2–3 finely sliced shallots
3 tbsps unsalted butter
small amount of oil
1 Little Gem lettuce, shredded
10 oz frozen petits pois
120ml hot chicken stock
Slice the shallots finely, and cook them in the
butter and oil until soft (the oil is there to stop the butter from burning).
Shred the lettuce and stir into the shallots,
and once it's wilted add the frozen peas
Cook at a fast simmer, uncovered, until
everything is tender.
For added zing and an extra colour, use 150gm of lardons, or chopped smoked bacon, cooking these at the same time as the shallots.