"A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour.
Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
O nce the name of this dish is translated – “young peas in the French style” – it has a rather starchy sound to it, when, in fact, it ought to be the opposite. It’s a joyous celebration of spring produce, rendered luxuriant with plenty of butter in a method described as distinctively French by Mrs Acton way back in 1845.
Spread half the butter over the base of a medium saucepan, then use the outer leaves of the lettuce to line the pan. Add the peas, onions, half the mint, a good pinch of salt, the remaining butter, diced and spread out among the peas, and the wine. Top with the rest of the lettuce, so the peas are encased.