Braised Lettuce
2 large firm lettuces (e.g. Webb’s Wonder or similar)
2 large spring onions
1 tsp cornflour
3′hfl oz ( 100 ml) milk
1 vegetable or chicken stock cube
3 tbsp double cream
black pepper
Remove the older or damaged outermost leaves of the lettuces, wash and cut lengthwise in quarters. Remove the roots, leaves and outer layers of the spring onions and slice the bulbs into thin rings. Mix the cornflour with the cold milk.
Place the lettuce and milk in a shallow saucepan, crumble in the stock cube, cover and simmer gently for about 20 minutes over a low heat or until very tender and wilted. Stir in the cream and remove from the heat. Sprinkle with black pepper.
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