Braised Peas

• 500 g (1 lb) shelled green peas

Melt the butter in a saucepan over a medium heat. Add the shallots and garlic. Cook, stirring with a wooden spoon, until soft. Add the peas and the chicken stock, bring to the boil and simmer the peas until tender (approximately 10 minutes).

Strain the stock from the peas and reduce the stock in a separate saucepan over a high heat until it is a glaze. Return the peas to the stock, heat