French Pea’s

To serve 4 - 5 people.

INGREDIENTS

Pea’s - 300g

Smoked streaky Bacon - 4-6 rashers

Onion - 1 large onion

Silver skin/Pearl Onion - half of a 400g jar

Baby gem Lettuce - 1 lettuce

Parsley - small handful

Butter - 1-2 Tbsp

Lemon - 1 lemon

INSTRUCTIONS

1. Dice the Bacon into small lardons.

2. Place the Bacon into a pan, set to a medium heat, and slowly render the fat.

3. Dice an Onion fairly fine, roughly the same size as the Pea’s.

4. Once the Bacon has rendered, and is starting to get some colour, add the Onion to the pan.

5. Sweat off the Onion without any colour.

6. Once the Onion is soft and translucent, add the Silver skin Onion, and a small splash of the pickling juice.

7. Get a slight char on the silver skin Onion, then add a generous knob of Butter.

8. Add a few splashes of Chicken stock, just enough to cover the Pea’s.

9. Reduce the stock until it is a syrup.

10. Add another small splash of stock to let out the dish, then add the Pea’s.

11. Cook out the Pea’s for 5 minutes until they are tender, and season with Salt and Pepper.

12. Dice up the Baby gem Lettuce and some Parsley, then scatter a good handful into the pan.

13. Stir through the Lettuce and herbs.

14. Zest in a Lemon, and a squeeze of Juice.

15. Give the Pea’s one last good stir, then serve.

Enjoy