Archive of BBC Food Recipes

An extraordinary way with lettuce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2-3
Dietary Vegetarian
From Nigel Slater's Simple Suppers


  1. Heat the butter in a large shallow pan until the butter is foaming, then add the spring onions and cook for a few minutes.

  2. Meanwhile, cook the broad beans in a pan of boiling water for 2-3 minutes, or until they are tender enough to slip the skins off, if you so wish.

  3. Place the halved Baby Gem lettuces cut-side down on top of the spring onions and add the vegetable stock to the lettuce, enough to nearly cover. Scatter over the drained broad beans (I prefer mine skinned - they are just a little brighter and softer that way but skin on is fine also). Add the peas, season lightly with salt and freshly ground black pepper and simmer for a few minutes.

  4. Finish with some mint leaves and serve once the vegetables are tender. This dish is lovely on its own but it is equally delicious paired with some old-fashioned English ham.


  • 1 large slice of butter
  • 1 bunch spring onions, cut into 2.5cm/1in lengths
  • 1 handful broad beans, out of their pods
  • 3 heads Baby Gem lettuce, trimmed and cut in half
  • vegetable stock, enough to nearly cover the lettuce
  • 1-2 handfuls fresh peas, out of their pods
  • a few fresh mint sprigs, leaves only

Shopping List

An extraordinary way with lettuce

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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