Petit Pois a la Francaise
Our favourite way to serve peas, this classic French recipe combines double cream, pancetta and gem lettuce for a elegant side dish that suits a Spring or Summer roast.
Preperation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
3-4 cups of petit pois
6 rashers of Packington streaky bacon cut into slices / cubes of pancetta
2 banana shallots, finely diced
1-2 cloves of garlic, crushed / finely diced
2 baby gem lettuce. shredded
150ml hot chicken stock
100ml double cream
Salt & Pepper
Method
- Fry the pancetta for 2-3 minutes, then add in the finely diced shallots and cook until the shallots are softened and starting to colour. Add in the garlic and cook for 1-2 minutes.
- Add in the frozen peas, then the hot chicken stock, heat until bubbling, then add in the shredded lettuce and double cream.
- Serve at once!
