A favourite way to use these lettuces from ” Roast Chicken and Other Stories: Second Helpings ” by Simon Hopkinson. He says that these are very good served with the gentler flavoured game birds such as partridge or pheasants.
Ingredients
- 75 g butter
- 8 little gem lettuces trimmed of a few outside leaves, well washed and dried
- salt and white pepper
- 1 bunch spring onions Trimmed and sliced into 2 cm lengths
- 1 tbsp white wine
- chopped chives
Servings:
Instructions
- Melt the butter in a deep lidded pot and add the whole lettuces. Saason and then add everything else but the chives. Bring up to a simmer, turn the lettuces over mingling the onions with them.
- Cover, reduce the heat to its lowest then cook the lettces for about thirty minutes, turning again, until extremely tender and floppy.
- Remove the lid, increase the heat and drive off most of the excess liquid, turning the lettuces once more.
Share this Recipe
Powered byWP Ultimate Recipe