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Nutrition: per serving

  • kcal88
  • fat6g
  • saturates4g
  • carbs6g
  • sugars2g
  • fibre2g
  • protein3g
  • salt0.44g
    low

Method

  • step 1

    In a large frying pan, bring the stock to a simmer. Whisk in the butter, then add the peas and capers and cook for 1 min. Add the Gem leaves, iceberg and mint, then cook gently until just wilted. Season with salt and black pepper, remove from the heat, garnish with the pea shoots and serve with bread or toast.

Recipe from Good Food magazine, May 2011

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