Braised peas and carrots

Method

1. Melt the butter in a large, wide saucepan over a medium heat. Add the sliced spring onions and cook for 2-3 minutes, until softened. Add the carrots and vegetable stock and stir well. Bring to the boil, then reduce the heat, cover and simmer for 4 minutes.
2. Add the peas and lettuce, return to the boil and cook for a further 4 minutes, until the carrots are tender. Season to taste and serve.