ASDA part of the Wal-Mart family

• 350g shallots
• 25g butter
• 350g frozen peas
• 142ml double cream
• 1tbsp lemon juice
• 2tbsp chopped fresh parsley

1 Halve the larger shallots. Melt butter in a large pan and fry shallots over medium heat for 5 minutes until brown. Add the peas and stir-fry for 3 minutes. Add 150ml water, bring to the boil and simmer for 10 minutes.

2 Remove from heat and stir in cream. Return to heat and cook for 3 to 4 minutes, until the cream has thickened. Add lemon juice and parsley; season to taste.