Ingredients

150ml vegetable stock
25g salted butter
140g fresh peas
podded (about 75og/1lb 10 oz podded weight)
1 tbsp capers
rinsed
1 medium Baby Gem lettuce
outer leaves removed and halved lengthways
½ iceberg lettuce
thinly shredded
10 large mint
leaves, finely shredded
small handful pea
shoots
slices of bread or toast
to serve

Method
step 1
In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.