Carlin Peas à La Française

Method

1. Melt half the butter in a medium frying pan for which you have a lid, and spread out half the lettuce leaves to line it. Evenly dot over the onion (pulled apart into its slices), carlin peas, mint, and a big pinch of salt, then blob over the remaining butter. Pour the wine over the contents of the pan and top with the remaining lettuce leaves, so everything is covered.
2. Bring the pan to a simmer. Cover it, turn the heat down low, and leave to gently braise for 30 minutes. (This is a great time to boil some little potatoes).
3. Once everything is soft and buttery, scoop out the vegetables with a slotted spoon into a warm serving dish, then bring the remaining liquid in the pan to a boil until reduced and concentrated to your taste – it’s up to you whether you want it loose and saucy or a bit thicker to be more like a dressing. Taste to adjust seasoning, then pour the sauce over the reserved vegetables and serve.
4. This is lovely with simply boiled potatoes, some extra fresh mint, and lots of black pepper.