Page title and description
- 2 medium-sized lettuces
- thick slice of butter
- 75g unsmoked bacon, diced
- 2 small leeks
- 250g shelled peas
- 250ml vegetable stock
- salt and pepper
Prep time: 10 min
Cooking time: 35 min
Step 1Pull away and discard any tatty leaves, then cut each lettuce into quarters. Wash under cold, running water to remove any grit or aphids.
Step 2Melt the butter in a heavy-based pan which has a lid. Add the diced bacon and leave to stew for 5 minutes or so over a moderate heat.
Step 3Trim, wash and cut the leeks into short pieces, add them to the pan and continue cooking, stirring now and again, till they start to soften.
Step 4Tip in the peas, the lettuce, the stock, a seasoning of salt and black pepper and bring the liquid to the boil. Turn it down as soon as it starts to bubble furiously, then cover the pan with the lid. Simmer for 20 minutes, by which time the lettuce will have sunk to four silky mounds and the liquor will have almost vanished.
Step 5Lift out the lettuce, peas, ham with a draining spoon and place on a serving dish. If there is more than a ladleful of liquid left in the pan, turn up the heat and boil furiously to reduce a little, check the seasoning then pour over the lettuce.