Test the peas occasionally for taste and tenderness. I often add chopped spring onions to this receipt, but this is optional.
Melt the butter in a saucepan, add peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove lettuce and strain peas, reserving the liquid. The amount of liquid should be very little but reduce it to about two tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.