French Style Mangetout

15 g/1/2 oz polyunsaturated margarine
1 bunch (about 8) spring onions, trimmed and
cut into 5 cm/2 inch lengths
500 g/11/4 lb mangetout, topped and tailed
300 ml/1/2 pint vegetable stock
1 bouquet garni
salt
1 tablespoon cornflour
2 tablespoons water
1 firm lettuce, trimmed and cut into 8 wedges
4 tablespoons low-fat soft cheese
1 tablespoon green peppercorns, drained

Melt the margarine in a pan, add the spring onions and cook for 2 minutes without browning. Add the mangetout, stock and bouquet garni. Season with salt, bring to the boil, then lower the heat and simmer For 10 to 12 minutes until the vegetables arc just tender.

Discard the bouquet garni. Blend the cornflour with the water and stir into the vegetables. Bring to the boil, stirring constantly. Lower the heat and simmer for 2 minutes, then add the lettuce and soft cheese. Heat through gently for 1 to 2 minutes, then add the peppercorns. Taste and adjust seasoning. Serve at once.

SERVES 4