4 little gem lettuces
4 spring onions
1small knob butter
250ml chicken stock
400g fresh peas
4 tbsp single cream
0.25 tsp grated nutmeg
Finely slice the onions. Cut the little gem lettuces in half lengthways. Chop the spring onions.
Heat the butter in a large, deep frying pan with a lid. Add the onion and cook, stirring occasionally, for about 5 minutes, until softened.
Lay the lettuces cut-side down on top of the onions. Cook for 1 minute.
Turn over the lettuces and cook for a further 1 minute.
Pour in the stock and bring to a simmer. Put the lid on and cook very gently for 6-8 minutes.
Lift out the lettuces with a slotted spoon and set aside on a plate; keep warm.
Increase the heat and simmer the stock for 3-5 minutes, until reduced by about half.
Add the peas and half the spring onions; cook for 3 minutes.
Stir in the cream and heat through gently.
Add the grated nutmeg and season if necessary.
Arrange the lettuces in a serving bowl and pour over the pea and cream mixture. Scatter with the remaining spring onions and serve.