When I was little my mother often found herself cooking meals all evening as different aged children and husband came home at varying times all needing feeding.
My father often ate a good business lunch and so in the evenings could be satisfied with something quite light – one of his favourite suppers was Petits Pois á la Française. Just that and perhaps a glass of wine. He would buy Cassegrain Petits Pois from somewhere in Soho where he loved to shop and my mother would transform a can of (superior) peas into this delicious little dish in moments – a great relief for her on a busy evening.
At this time of year when fresh peas in their pods are available it’s particularly nice – but frozen will do.
Petits Pois á la Française
Prep Time: 15 min | Cook Time: 15 min | Servings: 2 servings | Difficulty: Easy
2 or 3 spring onions, chopped into 1cm pieces
3 tablespoons unsalted butter
1 Little Gem or soft lettuce torn into pieces
500gms fresh or frozen petits pois
150ml hot chicken stock (concentrate or cube and hot water is fine – or I use Marigold organic vegetable bouillon)
Sweat the spring onions in the butter in a small saucepan until soft. Stir in the lettuce, and when it is wilted add the peas and stock.
Cook fairly fast, uncovered to allow evaporation, until the peas are tender and the remaining liquid quite thick.
Photographed on Olympus E-PL3 just before eating!