CONNECTIONS to HEALTH

Livening up the old fashioned pea. The last time we went to the North East of Spain we thoroughly enjoyed eating with the locals having the menu of the day at lunchtime. One of the most memorable main dishes was a plate full of peas! Low and behold in one of my Christmas presents this year 'Cook with JAMIE' there are several recipes for the humble pea and here is one that is very tasty and would go well with the fish dish of last month. Braised peas with spring onions and lettuce Serves 4 a knob of butter 1 heaped tsp flour (substitute a non-wheat flour) olive oil 285ml/¼ pint chicken or vegetable stock 6 spring onions, trimmed and finely sliced 400g/14oz fresh or frozen peas 2 little gem lettuce, sliced sea salt freshly ground black pepper juice of 1 lemon extra virgin olive oil Slowly heat the butter and a good glug of olive oil in a pan. Add the flour and stir, then slowly pour in the stock. Turn up the heat and add the spring onions, peas, lettuce and a pinch of salt and pepper. Put the lid on and simmer for 5 minutes or until tender. Taste, adjust the seasoning and squeeze in a little lemon juice. Serve drizzled with a splash of good olive oil.

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