1 Iceberg lettuce
1 tbsp olive oil
150 ml vegetable stock
½ cup frozen peas
salt & pepper (to taste)
soy sauce (a dash to taste – optional)
Cut the lettuce into quarters (through the stem, so each segment holds together).
Add the oil to a casserole dish on a medium heat. When the oil is hot, fry the lettuce on all sides until it is starting to turn brown.
Add about 1.5 cm / ½” stock to the dish. Put the lid on and turn the heat right down. Simmer for about 15 minutes.
Add the frozen peas, if you need to leave the lid ajar to concentrate the juices and cook for a further 5 minutes.
Season with salt and pepper, and a dash of soy sauce if wanted, and serve.
Recipe by Fuss Free Flavours