Mark Hix recipe: French-style peas

Serves 4

If you want to make these quickly you can use frozen peas.

200g peas, cooked (frozen are fine)
20-24 button onions, peeled
250ml chicken stock (a good cube will do)
1 head of little gem lettuce, cut into rough 2cm chunks
Salt and freshly ground black pepper
2tsp corn flour

Simmer the onions in chicken stock for 10-15 minutes, until tender, dissolve the corn flour in a little water and stir enough into the stock to thicken it to a gravy-like consistency; then stir in the peas and lettuce and continue simmering for 2-3 minutes; season and then serve .