Petits pois à la française Recipe

Ingredients


Spring onions, chopped 100g
Iceberg lettuce, thickly sliced 100g
Castor sugar 5g
Vegetable stock 200ml
Fresh peas 250g
Cream 20ml
Fresh mint

Method
1. Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
2. Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
3. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
4. Just before the end of the cooking time - add the cream and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
5. Serve immediately with the sprigs of fresh mint on top.