Braised spring onions

Make fresh spring onions the star of the show in this dish, along with feta, peas and mint

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 127
  • fat 9g
  • saturates 5g
  • carbs 5g
  • sugars 0g
  • fibre 3g
  • protein 5g
  • salt 0.9g


  • 25g unsalted butter
  • 1 tsp olive oil
  • 2 bunches of spring onions (about 16), trimmed
  • 250ml vegetable stock
  • 2 tsp Dijon mustard
  • 100g frozen peas
  • 1 mint sprig, leaves picked and chopped
  • 50g feta, crumbled (vegetarian, if necessary)
  • ½ lemon, zested and juiced


  1. Heat the butter and oil in a large, lidded frying pan over a medium heat and fry the spring onions for 5 mins, covered, turning occasionally until browned. Mix the stock with the mustard and pour this over the spring onions. Bring to a simmer, cover again and cook for 10 mins, then remove the lid and cook for a further 15 mins.

  2. Scatter in the peas and cook for 5-10 mins until the peas are cooked, the spring onions tender and the stock has reduced. Spoon onto a serving plate and scatter over the mint, feta and lemon zest. Squeeze over the lemon juice and serve.

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