English Peas with Lettuce and Bacon


Preparation info

  • Difficulty


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

This is our interpretation of the classic French dish petits pois à la française, but here we omit the flour and use cream instead. I find this lighter during the spring and summer months, and it also complements many dishes extremely well.


  • Salt and freshly ground black pepper
  • 500 g small fresh peas or frozen petit pois
  • 30 g butter
  • 4 shallots, finely chopped
  • 4 slices of streaky bacon, diced
  • 2 Gem lettuces, stalks removed and leaves shredded
  • 250 ml whipping cream
  • 1 heaped tablespoon chopped marjoram
  • Juice of ½ lemon


Bring a pan of salted water to the boil and blanch the peas in it until half cooked, 2–3 minutes. Refresh briefly in cold water. Drain and reserve.

Melt the butter in a heavy pan and sweat the shallots in it until soft. Add the bacon and continue cooking for 3 minutes. Add the lettuce, peas and cream. Bring to the boil, reduce the heat and simmer gently until the peas are cooked, about 10 minutes.

Add the chopped marjoram, increase the heat and boil for 1 minute. Finally, adjust the seasoning, add a little lemon juice and serve.