An extraordinary way with lettuce

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2-3


By Nigel Slater
From Nigel Slater's Simple Suppers


  • 1 large slice of butter
  • 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


  1. Heat the butter in a large shallow pan until the butter is foaming, then add the spring onions and cook for a few minutes.

  2. 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.

  3. 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.

  4. 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.

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