This is a tasty way to use up the lettuce hiding in the salad drawer and the peas that have been lurking in the freezer forever. It is also pretty good with a piece of fish. A few pickled caperberries and green beans go nicely in here too if you have some around, but are in no way essential.

Melt the butter in a hot griddle or frying pan until it browns slightly, then add the mustard and fry until the seeds pop.

Cut the lettuce into quarters and place in the pan to brown on both sides until it has a nice colour. Pour in the peas and cook for a further five minutes, until heated through. Season and serve immediately.