About this recipe:My late mum's famous recipe - always made as a side dish for Christmas dinner, but it is so good with roast chicken or pork. Petit pois are braised with bacon, shallots and seasoning, then finished with shredded lettuce, cream and parsley.
sea salt and freshly ground black pepper, to taste
1 teaspoon caster sugar
ground nutmeg, to taste
225ml (8 fl oz) water
1 tablespoon cornflour
2 tablespoons water
1 to 2 tablespoons single cream, or to taste
1 handful lettuce leaves, shredded
1 handful finely chopped fresh parsley
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Method Prep:15min › Cook:15min › Ready in:30min
Melt the butter in a large saucepan and stir in the shallots and bacon. Cook gently for about 6 minutes, until softened and slightly browned.
Add the peas, salt, pepper, sugar, nutmeg and water, and bring to the boil. Cover and gently simmer the peas for a few minutes, until the onions and peas are cooked through and tender.
Dissolve the cornflour in the 2 tablespoons water and mix into the pan, bring back to the boil. Stir in the cream, lettuce and parsley and simmer for 2 minutes, stirring.
Pour into a warm serving dish and away you go!
You can make this up until the cornflour has been added then cool and freeze - de-frost and then bring to a simmer before adding the cream, lettuce and parsley.
You can substitute the shallots for a handful of baby onions.