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An extraordinary way with lettuce


Preparation method

  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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