Petits Pois à la Française

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    • Difficulty


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By Nigella Lawson

Published 1998

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For the lettuce, I use either a little gem or part of a cos if I’m shopping specially for it, but otherwise I’m happy to make do with whatever I’ve got to hand. I use fresh peas when I’m in the mood to pod them and when they’re available; otherwise I use a packet of frozen petits pois. Don’t bother to buy fresh peas ready podded: there’s no advantage here over frozen. If you are using frozen peas, you won’t have to cook them for so long. I tend to thaw them first and cook them for about 10