Jamie Oliver French Braised Peas

When I first tried Jamie Oliver French Braised Peas, I didn’t expect to be so wowed by something so simple. This humble side dish brings together buttery peas, tender lettuce, and a zesty lemon finish. It’s rich, light, and surprisingly elegant all at once. Perfect for elevating everyday meals or impressing guests with minimal effort. (inspired by Jamie Oliver)

Ingredients Needed

• 1 knob of butter
• Olive oil (for cooking and drizzling)
• 1 heaped teaspoon flour
• 285 ml organic chicken or vegetable stock
• 6 spring onions, trimmed, outer leaves discarded, and finely sliced
• 400 g fresh or frozen peas
• 2 little gem lettuces, sliced
• Sea salt
• Freshly ground black pepper
• Juice of 1 lemon
• Good-quality extra virgin olive oil, to serve

How To Make Jamie Oliver French Braised Peas

Start with the base:

Begin by gently heating a knob of butter and a splash of olive oil in a wide pan. Keep the heat low—you want the butter to melt slowly and combine with the oil without browning. Once melted, stir in a heaped teaspoon of flour. This step forms the roux, which helps give the sauce that silky, lightly thickened texture.

Build the sauce:

Gradually pour in the stock while whisking or stirring constantly to avoid lumps. Turn up the heat slightly and bring the mixture to a gentle simmer. As it starts to thicken, toss in your finely sliced spring onions, peas, and sliced little gem lettuces. Season with a generous pinch of sea salt and some freshly ground black pepper.

Braise to perfection:

Cover the pan with a lid and let everything simmer gently for about five minutes. The peas should be tender but still vibrant, and the lettuce softened yet holding its shape. You’ll know it’s ready when the sauce has thickened just enough to cling to the vegetables.

Finish and serve:

Turn off the heat, squeeze in the juice of one lemon, and give everything a good stir. Taste and adjust the seasoning if needed. To serve, drizzle a little extra virgin olive oil on top for richness and shine. It’s absolutely lovely alongside grilled fish or roast chicken.

Why I Love This Recipe

I made this dish on a quiet Sunday, expecting it to be just another veggie side. But it totally stole the show. The combination of buttery sauce and bright lemon hits a comfort-food note while still feeling fresh. My partner loved it with salmon, and even the kids had seconds!

Recipe Tips

• Fresh is best: Use fresh peas and little gem lettuce if you can—they add so much more flavor and texture.
• No little gem? Try romaine hearts or baby spinach as a backup, but expect slightly different textures.
• Watch your roux: Don’t let the flour brown when you mix it in; keep the heat low.
• Go veggie: Stick with vegetable stock to keep this dish vegetarian.
• Make it creamy: For a richer version, add a splash of cream or a grating of Parmesan at the end.

How To Store This Jamie Oliver French Braised Peas

At Room Temperature

Leave it out no longer than 1 hour before storing. This dish is best enjoyed warm or at room temperature right after cooking.

In the Fridge

Transfer to an airtight container and store in the fridge for up to 3 days. Reheat gently for best results.

In the Freezer

You can freeze it, though the lettuce might go a little soft on reheating. Store in a sealed container for up to 1 month.

Reheating

• Oven: Reheat in an oven-safe dish at 350°F (175°C) for 5–8 minutes.
• Microwave: Zap on high for 2 minutes, stirring halfway through.
• Stovetop: Warm gently in a pan over medium heat for about 5 minutes.
• Air fryer: Use only if it’s in an oven-safe dish—5 minutes at 350°F works well.

Nutrition Facts (per serving)

• Calories: 226
• Carbs: 18g
• Protein: 10.3g
• Fat: 13g
• Sugar: 4.2g
• Fibre: 5.8g
• Sodium: 0.6g

Let’s Answer a Few Questions!

Can I use other types of lettuce instead of little gem?
You can, but little gem has a perfect balance of crunch and sweetness. Romaine or baby spinach will work, but the texture will change.

Can I use canned peas instead of fresh or frozen?
It’s not ideal. Canned peas are too soft and lack the bright flavor of fresh or frozen ones.

How can I make this dish less salty?
Use low-sodium stock and go easy on added salt. Taste as you cook and adjust gently.

What if I don’t have spring onions?
No problem! Use finely chopped shallots or regular onions instead. They’ll add a slightly deeper flavor.

Is this dish vegan?
Not as-is, but you can make it vegan by swapping butter for plant-based margarine and using veggie stock.

Try More Recipes:

• Jamie Oliver Green Bean Salad
• Jamie Oliver Roasted Beetroot Salad
• Jamie Oliver Chickpea Salad