Petits Pois à la Française
When the meat’s all sorted, our thoughts turn to the sides. Here’s a sneaky recipe stolen directly from our menu.
TO BUY
- 250g back bacon - cut into lardons
- 6 spring onions, white part only, trimmed, halved
- 80g unsalted butter, coarsely chopped
- 500g frozen peas, defrosted
- 60ml chicken stock
- bottom ¼ of a cos lettuce, shredded
TO DO:
- Heat a frying pan over medium-high heat, add speck and fry until golden, 3-4 minutes.
- Add onion and butter and stir occasionally until the onion is tender, another 3-4 minutes.
- Add peas and stock, bring to the simmer.
- Add lettuce and simmer until lettuce is tender and liquid is reduced to coating consistency, yet another 3-4 minutes.
- Season to taste and serve warm.
