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Peas à la Française
Serves 4 Starters and mains
Ingredients
- 60g outdoor-reared, oak- smoked bacon lardons
- 2tsp olive oil
- 60g salted butter
- 150g white pearl onions, peeled
- 3 Little Gem lettuce
- 500g peas in pods (gives about 180g peas)
- 3tbsp crème fraîche
Method
Fry the lardons in the oil and a small knob of the butter in a small pan for 2 minutes. Add the onions and the rest of the butter and cook for 3 minutes. Add 125ml water and bring to a gentle simmer for 8 minutes.
Meanwhile, cut each Little Gem lettuce into four lengthways, keeping the root end intact. Put the onion mixture in a large, shallow pan, add the lettuce and cook on a low heat for 2 minutes, then add the peas and cook for a further 1 minute or until the peas are just tender. Season to taste, stir in the crème fraîche and serve.
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