| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen Peas |
| 1/2 |
|
Lettuce Heart |
| 6 |
|
Spring Onions |
| 8 |
fl |
Double Cream |
| 1 |
oz |
Butter |
|
|
Salt and Pepper |
| 1/2 |
c |
Water |
INSTRUCTIONS
Shred the lettuce into little ribbons with a sharp knife. Clean and shred
the spring onions. Put the butter into a good solid pan with a lid. Add the
onions and lettuce. If using fresh peas, add them and about half a cup of
water and cook gently for about 10 minutes. If using frozen, let the spring
onions and lettuce cook on their own for about 7 or 8 minutes, then add the
peas and cook for a further 2 or 3 minutes. Don't add water there is enough
in the frozen peas already.
Pour in the double cream, balance the seasoning and bring to the boil, but
don't let it cook for more than a minute more. The peas will be green, firm
and surrounded in the most delicious and wicked sauce. Serve either with
plain grilled meat or as a dish on its own in little bowls with good bread.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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