Buttered peas with soft lettuce
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Buttered peas with soft lettuce
Recipe by Tom Aikens
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
235Kcal
Fat
17gr
Saturates
10gr
Carbs
11gr
Sugars
4gr
Fibre
5gr
Protein
7gr
Salt
0.1gr
Tom Aikens
Tom Aikens’ illustrious career has included stints with both Pierre Koffmann and Joël Robuchon, and he is the youngest chef to have won two Michelin stars, during his five- year tenure at Pied à Terre. His new restaurant Muse is housed in an intimate 25-cover converted mews house in London, musebytomaikens.co.uk.
See more of Tom Aikens ’s recipes
Tom Aikens
Tom Aikens’ illustrious career has included stints with both Pierre Koffmann and Joël Robuchon, and he is the youngest chef to have won two Michelin stars, during his five- year tenure at Pied à Terre. His new restaurant Muse is housed in an intimate 25-cover converted mews house in London, musebytomaikens.co.uk.
See more of Tom Aikens ’s recipes
Ingredients
- 500g frozen peas
- 50g unsalted butter
- 2 large echalion shallots, finely diced
- 150ml chicken stock - use gluten-free if required
- 100ml double cream
- 5 spring onions, sliced thinly
- 1 soft English lettuce, trimmed, washed and shredded
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp snipped chives
Step by step
Get ahead
Prepare to the end of step 2 a couple of hours ahead, then continue from step 3 to serve.
- Bring a pan of salted water to the boil and cook the peas for 3 minutes. Drain, refresh in iced water, then drain again and pat dry.
- Heat half of the butter in a pan over a low heat and sweat the shallots for a couple of minutes until they are soft but haven’t coloured. Add the chicken stock and cream, bring to the boil and cook for 2 minutes.
- Add the peas, spring onions, remaining butter, lettuce and herbs and warm through until the butter has melted. Season to taste, then serve with the roast lamb.
