Broad Beans and Peas with Cream and Lettuce


  • 1–2 shallots, peeled and finely chopped
  • 1 oz / 30 g butter
  • 1 Little Gem lettuce, shredded
  • 8 oz / 230 g shelled peas
  • 8 oz / 230 g shelled broad beans
  • 3 fl oz / 85 ml single cream
  • finely chopped basil or summer savory
  • finely chopped parsley
  • salt
  • freshly ground black pepper


Cook the shallots in the butter in a saucepan without browning them. When they are soft and translucent, stir in the lettuce. Add the peas and beans and a splash of boiling water, no more than 2 tablespoons. Cook the vegetables for 2–3 minutes over a high heat, then add the cream, herbs and seasoning to taste. Stock can be used in place of cream, if preferred; in which case, do not add water but simply the boiling stock.