Braised spring onions

• unsalted butter25g g
• olive oil↗1 tsp tsp
• spring onion bunches↗2

  (about 16), trimmed

• vegetable broth↗250ml ml
• Dijon mustard↗2 tsp tsp
• frozen peas↗100g g
• mint sprig↗1

  leaves gathered and chopped

• feta↗50g g

  crumbles (vegetarian, if needed)

• lemon↗½

  zest and juice

Step-by-step instructions

1. 1

   Heat the butter and oil in a large covered skillet over medium heat and sauté the spring onions for 5 minutes, covered, turning occasionally, until they brown. Mix the broth with the mustard and pour the mixture over the onions. Bring to a gentle boil, cover again and cook for 10 minutes, then uncover and cook for another 15 minutes.

2. 2

   Add the peas and cook for 5‑10 minutes, until the peas are tender, the spring onions have softened, and the broth has evaporated. Transfer to a serving plate and sprinkle with mint, feta and lemon zest. Squeeze lemon juice and serve.