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1. Peel the pearl onions and cut the butterhead lettuce into thin strips.
2. Melt half the butter in a saucepan and soften the pearl onions for a few minutes (without letting them brown).
3. Add the peas and lettuce strips, sprinkle with a pinch of sugar and season with salt and pepper.
4. Pour in a little water, just enough to help the braising.
5. Cover and braise over low heat for about 15-20 minutes until the peas are tender and the lettuce has wilted.
6. Off the heat, stir in the remaining butter, scatter with chopped parsley and serve hot.
Tip: Petits pois à la française is a favourite of French home cooking – the lettuce and butter give the peas a silky, sweetish coat. It works beautifully with fresh or frozen peas.
After free registration, choose a day and servings; the ingredients go on your shopping list.
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