Known as “petits pois à la française” in the foodie world, this is an absolute classic: simple, super-tasty and really quick to knock up. This dish doesn’t need any last-minute attention—just keep it warm and you’re good to go.
SERVES 4
2 ounces (½ stick) butter
1 onion, chopped
2 garlic cloves, crushed
5 rashers of thick-cut smoked bacon, chopped
1½ pounds frozen peas
1¼ cups chicken stock
Salt and freshly ground black pepper
½ cup heavy cream
4 heads of Baby Gem lettuce, quartered
1. Gently melt the butter in a large ovenproof frying pan over medium-low heat. Add the onion, garlic and bacon and cook for 5 minutes until the onion is translucent but not colored.
2. Add the peas and chicken stock and bring to a gentle simmer before seasoning generously with salt and pepper.
3. Stir in the cream, then add the quartered lettuce. Allow to simmer for 8–10 minutes until the lettuce has wilted.