I use frozen baby peas here because it's convenient and the peas are picked at the peak of their season and immediately frozen, normally within a couple of hours to preserve their flavours and nutrients. So, nothing to feel guilty about using frozen peas.
At the end of the cooking, I encourage you to add just a little lemon juice to brighten up the flavour.
You could also add lardons and a touch of cream if you're feeling naughty but nice.
The buttery peas and lettuce makes a great side dish to a Sunday roast, just make sure none of your guests have a phobia of peas (it's a real thing apparently). For me, I happily eat this with some plain cooked basmati rice. Bon appétit!
Petit Pois a la Francaise
Recipe by Nigella Lawson
For list of ingredients and instructions, click here.