Easy easter feast: Braised lettuce and peas 

A light and fresh side dish that takes about 10 minutes to make and can be done while the lamb is resting. Add a handful of shredded mint with the lemon zest if you like.

SERVES 6-8

30g unsalted butter

12 spring onions, trimmed and cut into 3cm lengths

4 little gem lettuces, ends trimmed and quartered through the root

125ml chicken or vegetable stock

400g frozen garden peas

zest of ½ lemon

• Place a large sauté pan or shallow casserole over a medium high heat. Add 15g butter and, when foaming, add the spring onions and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until a little golden in places.
• Push the onions to one side of the pan and add the remaining 15g butter. Add the lettuce quarters on one of the cut sides and leave for a minute or two until golden, then turn and cook on the other cut side for a minute until golden.
• Stir the lettuce and onions together then add the stock and peas. Season and simmer for 2 minutes until everything is piping hot. Scatter over the lemon zest and serve.