Butter-braised peas, lettuce & mint

Butter-braised peas, lettuce & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

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


  • 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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?