PETIT POIS A LA FRANCAISE

Our favourite way to serve peas, this classic French recipe combines double cream, pancetta and gem lettuce for a elegant side dish that suits a Spring or Summer roast.

PREPERATION TIME: 5 MINUTES
COOKING TIME: 10 MINUTES
SERVES: 4

  • Ingredients

    3-4 cups of petit pois
    6 rashers of Packington streaky bacon cut into slices / cubes of pancetta
    2 banana shallots, finely diced
    1-2 cloves of garlic, crushed / finely diced
    2 baby gem lettuce. shredded
    150ml hot chicken stock
    100ml double cream
    Salt & Pepper

  • Method

    1. Fry the pancetta for 2-3 minutes, then add in the finely diced shallots and cook until the shallots are softened and starting to colour.  Add in the garlic and cook for 1-2 minutes.

    2. Add in the frozen peas, then the hot chicken stock, heat until bubbling, then add in the shredded lettuce and double cream.

    3. Serve at once!