monoprint

Alice is

cooking Lettuce and Peas

April 25, 2012

I love peas. I’m not fussed about lettuce. Put the two together though and you’ve got a french classic that instantly sophisticates these birds eye babies.

These go well with fish, fishcakes, chicken, lamb or beef. I quite like them on their own for a peasant supper, in front of the widescreen peasant TV.

You’ll need:

  • 2 Baby Gem lettuces
  • A packet of frozen peas
  • Bouillon (1tbsp)
  • 1 tbsp plain flour
  • 200 ml water
  • 1 bunch of spring onions

Heat the butter and olive oil in your pan. Add your flour and stir vigorously. Then add your stock and keep stirring. Add your spring onions, peas and lettuce and turn up the heat a little. Season with salt and pepper and put the lid on the pan. Leave for a few minutes or until the peas are cooked. Finish with a squeeze of lemon.

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