Preparation time: 30 minutes
Cooking time: 30 minutes

This vegetable dish is lovely with roast lamb, as shown.

20 small shallots, peeled
40g butter
1 clove garlic, chopped
1 x 85g bag of watercress
450g frozen peas
1tbsp chopped fresh thyme leaves
1 tsp sugar
Salt and black pepper
50ml boiling water
150ml low fat creme fraiche

In a large pan with a lid, cook shallots in the butter until soft and starting to colour, about 20 minutes. Add garlic. After 2 minutes add watercress, peas, thyme, sugar and seasoning. Toss together and add the water. Put the lid on the pan, cook for about 5 minutes until peas are tender. Remove from the heat and stir in the creme fraiche. Return to heat to reduce slightly, check seasoning and serve hot.