Braised spring onions
Make fresh spring onions the star of the show in this dish, along with feta, peas and mint
- Serves: 4 persons
- 25g unsalted butter
- 1tsp olive oil
- 2bunches of spring onions (about 16), trimmed
- 250ml vegetable stock
- 2tsp Dijon mustard
- 100g frozen peas
- 1mint sprig, leaves picked and chopped
- 50g feta, crumbled (vegetarian, if necessary)
- ½lemon, zested and juiced
Step 1Heat the butter and oil in a large, lidded frying pan over a medium heat and fry the spring onions for 5 mins, covered, turning occasionally until browned. Mix the stock with the mustard and pour this over the spring onions. Bring to a simmer, cover again and cook for 10 mins, then remove the lid and cook for a further 15 mins.
Step 2Scatter in the peas and cook for 5-10 mins until the peas are cooked, the spring onions tender and the stock has reduced. Spoon onto a serving plate and scatter over the mint, feta and lemon zest. Squeeze over the lemon juice and serve.