I love this dish – it’s such a great combination of textures and green tones. Serve it with some roast racks of spring lamb or slow-cooked shoulder of mutton. Sauté 1 sliced leek in 100 g butter with 2 teaspoons fresh thyme leaves in a wide pan until the leek is beginning to caramelize, stirring often. Meanwhile, remove any scraggy outer leaves from 4 baby gem lettuces, trim the stalk ends and cut in half lengthways. Place the lettuce halves in the pan, cut sides facing down, and sauté for another minute. Spoon 250 g fresh or frozen peas around and between the lettuce halves, season well, then add 120 ml boiling water and cover. Bring to the boil, then simmer for 10 minutes, at which point the peas will be cooked and the lettuce stems should be tender.