Jamie Oliver’s Minted Peas

2 scallions
1 butterhead lettuce or 1 romaine heart
2 pats of butter
2 heaped teaspoons of all-purpose flour
4 cups of frozen or fresh peas
½ cup of water
1 vegetable or chicken bouillon cube
pinch of salt and pepper
4 sprigs of fresh mint

Trim and finely slice 2 scallions

Wash and finely slice 1 butterhead lettuce or 1 romaine heart

Put the scallions into a saucepan with 2 good pats of butter

Fry for a minute or so, then stir in 2 heaped teaspoons of all-purpose flour

Add 4 cups of frozen or fresh peas and the lettuce

Pour in ½ cup of water

Crumble in 1 vegetable or chicken bouillon cube, stir it in, and simmer for 5 minutes
Season to taste with a good pinch of salt and pepper

Pick the leaves from 4 sprigs of fresh mint, finely chop, and stir in