Better late than never – some images and a ‘how to’ for making a delicious dinner of wilted lettuce with broad beans and a ham omelette.

You cook the spring onions in a little butter, then add halved Baby Gem Lettuces to the pan before covering with vegetable stock.

To this you add pre-cooked broad beans and freshly podded peas, a little seasoning and let it all simmer together for a few minutes. 

You can stir in a few mint leaves before serving, but basically that’s it!  The full recipe is here.

It was recommended that this was delicious eaten with ‘old fashioned English ham’ so we ate this with a ham omelette.

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