Butter-braised peas, lettuce & mint

Butter-braised peas, lettuce & mint

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Prep: 5 mins Cook: 5 mins


Serves 4 as a side dish
Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal88
  • fat6g
  • saturates4g
  • carbs6g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.44g
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  • 150ml vegetable stock
  • 25g salted butter
  • 140g fresh peas podded (about 75og/1lb 10 oz podded weight)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tbsp capers, rinsed



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 medium Baby Gem lettuce, outer leaves removed and halved lengthways
  • ½ iceberg lettuce, thinly shredded
  • 10 large mint leaves, finely shredded



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small handful pea shoots



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • slices of bread or toast, to serve


  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.

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