Ingredients

30g (1 1/4oz) butter

6 spring onions, trimmed and sliced

2 little gem lettuces, quartered lengthways

1 romaine lettuce, quartered lengthways

100ml (31⁄2fl oz) vegetable or chicken stock

150g (5oz) peas, fresh or defrosted if frozen

2tbsp lemon juice

Handful chives, chopped

Method

1. Melt the butter in a large pan. Add the spring onions and cook for 5 minutes, until softened but not coloured.
2. Add the lettuce and cook for 3 minutes, then add the stock and peas and braise for a further 5 minutes.
3. Stir in the lemon juice and season, then scatter over the chives. Serve with roast meat or fish.

Recipe kindly supplied by