Sherry-braised little gem & broad beans

Place a large frying pan over a medium heat, add the olive oil, then cook the shallots for 5 minutes, until beginning to soften. Add the broad beans and cook for a further 5 minutes, until the shallots and beans start to take a bit of colour. Transfer to a bowl and set aside while you char the lettuce.

Return the frying pan to the heat, without washing it. Turn up the heat to high, cook half of the lettuce, cut-side down, for 1-2 minutes until charred. Turn the lettuce over and char the outsides for 30 seconds or so, then repeat with the second batch. Tip the broad beans and shallots back into the pan with all the lettuce and season with salt and freshly ground black pepper.

Pour the sherry and 2 tbsp water over the vegetables. Simmer for 1 minute, then cover with a tight-fitting lid and turn the heat off. Leave the vegetables to steam in their own heat for 2 minutes. Tear over the mint leaves and drizzle lightly with extra virgin olive oil before serving.