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Petit Pois a la Francaise

Salad, obviously. But what do you do with that large, round lettuce that has been in the fridge for a few days, and although still perfectly edible, is just a bit too floppy for eating raw? The following recipe is really just an assembly job – it will cook away gently while you get on with roasting/grilling/bbqing your meat or fish and the end result is really delicious with the natural sweetness of the peas and butter.

Serves 4

* 225g fresh or frozen peas * 1 onion or a few shallots – thinly sliced * 1 lettuce * 150ml chicken or veg stock – water will be fine if you have no stock, but DO NOT use a cube * 25g butter handful of parsley handful of mint leaves * 1 small clove garlic, chopped * salt and pepper

You can either cook this for about half an hour at a low simmer on the stove top, or in the oven at 170degreesC/Gas mark 3 for and hour (or up to two – it will come to no harm). For the stove, put all the ingredients in a saucepan and cover with the lid. For the oven, use a casserole/dish and cover tightly with foil or lid.

The juice will be quite thin – it is supposed to be, but if you prefer a more coating sauce, it can be thickened with “beurre manie” (equal quantities of butter and flour mixed together to form a paste – add a little at a time, stir in and wait to see what thickness you get before adding the next lot). As the peas are so soft, i would drain off the sauce and thicken it separately, or you may end up with mush.

Regards
The Gourmet Doctor