Easter feast: Braised lettuce and peas recipe

A light and fresh side dish that takes about 10 minutes to make and can be done while the lamb is resting. Add a handful of shredded mint with the lemon zest if you like.

braised lettuce and peas
Louise Hagger


30g unsalted butter
12 spring onions, trimmed and cut into 3cm lengths
4 little gem lettuces, ends trimmed and quartered through the root
125ml chicken or vegetable stock
400g frozen garden peas
Zest of 1⁄2 lemon

  1. Place a large sauté pan or shallow casserole over a medium high heat. Add 15g butter and, when foaming, add the spring onions and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until a little golden in places.
  2. Push the onions to one side of the pan and add the remaining 15g butter. Add the lettuce quarters on one of the cut sides and leave for a minute or two until golden, then turn and cook on the other cut side for a minute until golden.
  3. Stir the lettuce and onions together then add the stock and peas. Season and simmer for 2 minutes until everything is piping hot. Scatter over the lemon zest and serve.