Wilted lettuce with broad beans and a ham omelette

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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Eating this week – lettuce, peas and broad beans

This week is all about eating lettuce.  We have some lovely gem lettuces that I’ve grown in the garden, but they are all starting to go wild and therefore we need to eat them – and soon!

So we got out the recipe books and here’s what we came up with…

So far we’ve eaten a salad of lettuce, peas and ham; wilted lettuce with broad beans which we teamed up with a quick ham omelette; and the lettuce risotto became a barley risotto with lettuce, pea tendrils, spring onions and peas.

Recipes to follow later this week, but here’s a sneak peek…

A salad of  lettuce, peas and ham

Wilted lettuce with broad beans and a ham omelette

Barley risotto with lettuce, pea tendrils, spring onions and peas