English Peas with Lettuce and Bacon

Name: English Peas with Lettuce and Bacon
Cuisine: United Kingdom
Ingredients: 2 Gem lettuces, stalks removed and leaves shredded; 250 ml whipping cream; Salt and freshly ground black pepper; 1 heaped tablespoon chopped marjoram; 500 g small fresh peas or frozen petit pois; Juice of ½ lemon; 30 g butter; 4 shallots, finely chopped; 4 slices of streaky bacon, diced

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

Salt and freshly ground black pepper
500 g small fresh peas or frozen petit pois
30 g

Europe
United Kingdom
Side dish
England
Spring
Summer
Gluten-free

Method

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