Petis Pois a la Francaise

Now that it's the season for fresh peas in the pod or ready shelled, why not try this classic French way of cooking them. It's a great little dish by itself, but is perect with roast chicken, guinea fowl or even a pigeon. Somtimes smoked lardons are used in this dish, but this is optional. If using brown these first, then add the other indredients.

1.2kg of peas in the pod

20g butter

pinch of sugar

12 new baby onions (the bulbous type of spring onion, or other tiny ones)

2 little gems lettuces or heart of round lettuce

1 fresh bouquet garni of thyme and parsley (optional)

chicken stock cube (optional)

Shell the peas and rinse. Clean baby gem lettuce and cut in half. Melt the butter in a heavy-bottomed saucepan and gently cook the onions and lettuce for a minute, add the peas and the sugar. Pour in just enough water to cover, add bouquet and stock cube. Bring to the boil, reduce heat and gently simmer for 20 minutes or until tender.