Petit pois a la francaise

I first tried this recipe with fish pie following a Rick Stein recommendation. The flavour of the cooked Little Gems is brilliant. I’ve tried various versions of this – many are a bit more elaborate – but this is the one that I return to. He obviously knows a thing or two  that Rick Stein……

Petit pois a la francaise- -Serves 4

25g/1oz butter

2 leeks, finely sliced

2 Little Gem lettuces, each cut into 6 wedges through the root

450g/1lb frozen petit pois

150ml/5fl oz water

1 teaspoon beurre manié

1.       Melt the butter in a large, shallow pan, add the leeks and cook gently for two minutes until soft.

2.       Add the quartered lettuce hearts and turn them over in the melted butter. Add the peas, water and ½ teaspoon of salt, cover and simmer for ten minutes until the vegetables are tender.

3.       Stir in the beurre manié and leave to simmer for one minute. Finally, season to taste and serve.