Ingredients

• 115g/4 oz sugar snap peas

• 25g/1 oz butter

• 1 small onion, chopped

• 115g/4 oz brown cap mushrooms, sliced

• 400g/14 oz can artichoke hearts, drained and halved

• 400g/14 oz can green lentils, drained

• 60ml/4 tbsp single cream

• 25g/1 oz flaked almonds, toasted

• salt and ground black pepper

• French bread, to serve

Serves 2-3

Method:

1. Bring a saucepan of salted water to the boil, add the sugar snap peas ad cook for about 4 minutes until just tender. Drain, refresh under cold running water, then drain again. Pat the peas dry with kitchen paper and set aside.

2. Melt the butter in a frying pan and cook the chopped onion for 2-3 minutes, stirring occasionally.

3. Add the sliced mushrooms to the onions. Stir until well combined, then cook for 2-3 minutes until just tender. Add the artichoke hearts, sugar snap peas and lentils to the pan. Stir-fry for 2 minutes.

4. Stir in the cream and almonds and cook for 1 minute. Season to taste with salt and pepper. Serve at once, with chunks of French bread.