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English Peas with Lettuce and Bacon
- Difficulty
Easy
Published 2008
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 30 g
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
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