"An extraordinary way with lettuce"

I enjoy eating raw vegetables and salads made with spinach and rocket - leaves that have a real taste and kick about them.  Lettuce has never been a favourite of mine - childhood memories of a dull salad of limp lettuce and squishy tomatoes.  Then I saw a Nigel Slater simple supper combining lettuce with fresh spring vegetables - it's gorgeous, fresh, amazing.  Lettuce will never be the same.

Ingredients

1 large slice of butter

1 bunch spring onions, cut into 2.5cm/1in lengths

1 handful broad beans, out of their pods

3 heads Baby Gem lettuce, trimmed and cut in half

vegetable stock, enough to nearly cover the lettuce

1-2 handfuls fresh peas, out of their pods

a few fresh mint sprigs, leaves only

Preparation method

Heat the butter in a large shallow pan until the butter is foaming, then add the spring onions and cook for a few minutes.

Meanwhile, cook the broad beans in a pan of boiling water for 2-3 minutes, or until they are tender enough to slip the skins off, if you so wish.

Place the halved Baby Gem lettuces cut-side down on top of the spring onions and add the vegetable stock to the lettuce, enough to nearly cover. Scatter over the drained broad beans (I prefer mine skinned - they are just a little brighter and softer that way but skin on is fine also). Add the peas, season lightly with salt and freshly ground black pepper and simmer for a few minutes.

Finish with some mint leaves and serve once the vegetables are tender. This dish is lovely on its own but it is equally delicious paired with some old-fashioned English ham.

I had mine with a roasted chicken which I had flavoured with rosemary and thyme.

Recipe found at - http://www.bbc.co.uk/food/recipes/anextraordinarywaywi_92374

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