Peas with Watercress and Shallots


This vegetable dish is lovely with roast lamb
20 small shallots, peeled
40g butter
1 clove garlic, chopped
1 bag or bunch watercress
450g peas
5 sprigs fresh thyme, leaves stripped from the stem
1 tsp sugar
Salt and black pepper
50ml boiling water
150ml creme fraiche

In a large pan with a lid, cook shallots in butter until soft and starting to colour. Add garlic. After 2 minutes add watercress, peas, thyme, sugar and seasoning. Toss together, add water and cover with buttered parchment. Put the lid on the pan, cook for about 5 minutes until peas are tender. Remove from heat, take out the thyme and stir in the creme fraiche. Return to heat to reduce slightly, check seasoning and serve hot.