| 1 | Shred the lettuce into little ribbons with a sharp knife. |
| 2 | Clean and shred the spring onions. |
| 3 | Put the butter into a good solid pan with a lid. |
| 4 | Add the onions and lettuce. |
| 5 | If using fresh peas, add them and about half a cup of water and cook gently for about 10 minutes. |
| 6 | If using frozen, let the spring onions and lettuce cook on their own for about 7 or 8 minutes, then add the peas and cook for a further 2 or 3 minutes. |
| 7 | Don"t add water there is enough in the frozen peas already. |
| 8 | Pour in the double cream, balance the seasoning and bring to the boil, but don"t let it cook for more than a minute more. |
| 9 | The peas will be green, firm and surrounded in the most delicious and wicked sauce. |
| 10 | Serve either with plain grilled meat or as a dish on its own in little bowls with good bread. |
