English Peas with Lettuce and Bacon

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

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


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