What you will need

  • 40g butter
  • 2 garlic cloves, fi nely chopped
  • 1 leek, thinly sliced
  • 1 cup (250ml) chicken stock
  • 400g fresh or frozen peas
  • 2 baby cos lettuce, outer leaves removed, cut into 8 wedges

Heat the butter in a medium saucepan over high heat. Add the garlic and leek and cook, stirring, for 4 minutes or until soft.

Add the stock and bring to the boil. Reduce heat to low and simmer for 1 minute. Add the peas and lettuce and cook, covered, for 2-3 minutes or until tender. Season with salt and pepper.

Transfer to a serving bowl and serve immediately.