Monday, December 28, 2009

Margaret Fulton's french peas (petits pois française)

This was another dish cooked for Christmas lunch, from Margaret Fulton's Christmas cookbook. I have to admit that I was dubious about the inclusion of cooked lettuce in this dish, but it worked really well. This is a really unique and tasty way to cook peas for a special occasion.

60g butter
2 rashers of bacon, diced
6 spring onions, finely sliced
6 outer lettuce leaves, shredded
1kg frozen baby peas
2 sprigs of mint
1 tsp sugar
salt and pepper
2 tbs water

Melt the butter in a large, heavy-based saucepan.
Gently fry the bacon and spring onion until soft.
Add the lettuce and stir over a low heat until bright green.
Add the peas, mint and sugar, and season with salt and pepper to taste.
Add the water, cover with a lid and cook over a gentle heat for 15-20 minutes, stirring regularly.


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