Even the name is pretty. Let’s say it together Petits Pois. One of the reasons I heart Nigella until it hurts is that she reinvigorated my curiosity to try things I’d otherwise look at in a magazine or cookbook and curl my lips at. Just seeing her make these was enough to break my rule of never cook lettuce (which sits alongside the rule that cooking avocado is just.plain.wrong., apart from how foul avocado tastes when cooked. Bleuch.). The closest I would ever allow myself to cook lettuce was when it contains hot filling with sang chow bow. This has converted me completely.
- 2 spring onions, finely sliced
- 45g butter
- 1 baby cos lettuce, finely shredded
- 250g frozen baby peas
- 125ml chicken stock, hot
- Cook the onion in the butter until soft, then add the lettuce and cook until it has wilted.
- Add the peas and stock and cook over a robust simmer until the stock has reduced and everything is tender.
(on the TV episode she says to cook this for 20 minutes or so but I think 10 is ample.)