SERVES 6
- 700g (1lb 9oz) broad beans (podded weight)
- 50g (1¾oz) unsalted butter
- 6 shallots, finely chopped
- 2 Little Gem lettuces
- sea salt flakes and freshly ground black pepper
- good squeeze of lemon juice
- leaves from 6 mint sprigs, torn
Cook the broad beans in boiling water for 4 minutes, then drain and run cold water over them. Once they are cool enough to handle, slip off their skins. This is laborious, but the colour is quite brilliant, and you can prepare them earlier in the day up to this point.
Melt the butter in a large frying pan and sauté the shallots over a medium-low heat until soft but not coloured. Cut the base off each lettuce and shred the leaves. Add them to the shallots and cook over a medium heat until wilting, then add the beans. Heat through, season, then add the lemon juice and mint. Serve in a broad, warmed bowl.
