Samuel Goldsmith

Petits Pois à la Française

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Frozen Peas Cookbook: 100 Everyday Recipes for the Most Versatile Ingredient in Your Freezer
The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

  • About

There’s something about laying the leaves of the Little Gem lettuce in this dish that I love. It feels intricate and I love to lift them up and peek at the peas before serving. They’ll have lost their colour, but it won’t matter.

Ingredients

  • 150 g (5½ oz) bacon lardons
  • 8 spring onions (scallions), sliced<

Method

Tip the bacon lardons into a non-stick saucepan with a lid. Heat over a medium heat until the lardons start to release the fat, then cook until golden. Stir in the spring onions and fry for 2 minutes.

Stir in the frozen peas and butter and cook until the butter has melted. Stir in the wine and mint and cook until the wine begins to simmer then remove the pan from the heat.

Lay t