Tasty, fresh and tender, the first outdoor lettuces, may not be the variety pictured
Freshly cut new season lettuces - here's a great recipe
Petit Pois a la Française – serves four
2 Roots organic lettuce
12 Spring onions (or 225g button onions peeled and halved), trimmed and chopped
700g Petit Pois (frozen are good)
A little sugar, salt and ground white pepper
Chopped chervil, parsley or chives
Wash the whole lettuce under running water then remove the outer leaves, trim the base and slice thinly – rinse again through a colander (remember this is ‘organic’ lettuce!).
Melt half the butter in a heatproof casserole dish and add the onions until tender but not brown. Add the petit pois, the lettuce and water, a little sugar (1/2 tsp), salt and pepper and simmer rapidly for 3-4 minutes until the peas have started to soften and ¾ of the liquid has evaporated. Now dot the rest of the butter around the pan and sprinkle with the chopped herbs, Shake the pan over the heat until the butter has melted and mixed with the cooking juices to create a sauce. Serve immediately.