Butter-braised peas, lettuce & mint

Cooked lettuce? You better believe it! Glynn Purnell works his magic with this super fresh and summery side dish

  • Prep:5 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 88
  • fat 6g
  • saturates 4g
  • carbs 6g
  • sugars 2g
  • fibre 2g
  • protein 3g
  • salt 0.44g


  • 150ml vegetable stock
  • 25g salted butter
  • 140g fresh peas podded (about 75og/1lb 10 oz podded weight)
  • 1 tbsp capers, rinsed
  • 1 medium Baby Gem lettuce, outer leaves removed and halved lengthways
  • ½ iceberg lettuce, thinly shredded
  • 10 large mint leaves, finely shredded
  • small handful pea shoots
  • slices of bread or toast, to serve


  1. In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

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