less than 30 mins
less than 10 mins
- 1 large slice of
- 1 bunch
spring onions, cut into 2.5cm/1in lengths
- 1 handful
broad beans, out of their pods
- 3 heads Baby Gem
lettuce, trimmed and cut in half
vegetable stock, enough to nearly cover the lettuce
- 1-2 handfuls fresh
peas, out of their pods
- a few fresh
mint sprigs, leaves only
Heat the butter in a large shallow pan until the butter is foaming, then add the spring onions and cook for a few minutes.
Meanwhile, cook the broad beans in a pan of boiling water for 2-3 minutes, or until they are tender enough to slip the skins off, if you so wish.
Place the halved Baby Gem lettuces cut-side down on top of the spring onions and add the vegetable stock to the lettuce, enough to nearly cover. Scatter over the drained broad beans (I prefer mine skinned – they are just a little brighter and softer that way but skin on is fine also). Add the peas, season lightly with salt and freshly ground black pepper and simmer for a few minutes.
Finish with some mint leaves and serve once the vegetables are tender. This dish is lovely on its own but it is equally delicious paired with some old-fashioned English ham.