Butter-braised peas, lettuce & mint

• vegetable stock↗150ml ml
• salted butter↗25g g
• fresh peas↗140g g

  podded (about 75og/1lb 10 oz podded weight)

• capers↗1 tbsp tbsp

  rinsed

• medium Baby Gem lettuce↗1

  outer leaves removed and halved lengthways

• ½ iceberg lettuce

  thinly shredded

• large mint↗10

  finely shredded

• pea↗small handful

  shoots

• slices of bread or toast

  to serve

Step-by-step instructions

1. 1

   In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.