This is a lovely side dish, that is a perfect accompaniment to chicken roasted with lemon and thyme. It's a really nice combination when you don't fancy a heavy roast, and is delicious when served alongside roasted charlotte potatoes.
It elevates the peas from being a predictable side, and is a nice change from a simple, green side salad. The chicken stock that's used in the dish also acts as a great alternative to gravy.
If you fancy a change, it also goes really well with fish, and I often serve it with cod loin wrapped in crispy, salty parma ham.
Knob of butter and drizzle of olive oil
1 large or 2 small shallots
2 Little Gem lettuces
200ml chicken stock
Seasoning
200g frozen peas
- Remove the tough outer leaves from the lettuces.
- Trim the base of the lettuces, being careful not to remove the base entirely.
- Cut each lettuce in half.
- Finely dice the shallot(s).
- Place the frozen peas in a Tupperware container and cover with boiling water. Drain immediately and set aside.
- Heat the butter and oil in a sauté pan.
- Add the diced shallot and sauté over a low heat until translucent.
- Increase the temperature and add the lettuce halves, cut side up and cook for 1-2 minutes until they are starting to brown. Turn the lettuces over and cook on the cut side for another 1-2 minutes (or longer if they don't colour in time).
- Pour over the stock, season and then reduce the heat.
- Cover the pan and cook for 5 minutes, then remove the lid and cook for a further 5 minutes to reduce the liquid.
- Add the peas and stir through until they are warm, and then serve.
