I’m not hugely into making fancy side-dishes, it’s generally lightly blanched greens in this house. But I felt like breaking out a bit at the weekend and livening up the roast with this cracking little number.
It’s super simple and would be ideal if you’re having guests over for lunch this Easter as it takes minutes to prepare.
The flavours are incredible – the fresh green pop from the peas, the smoky quality of the bacon and the tang from the shallots. You could pile some freshly chopped mint in there too for good measure if you were having lamb.
Peas with shallots and bacon
Serves 4
2 shallots, finely chopped
3 rashers of good quality smoked bacon, chopped into thin ribbons
200g frozen peas, defrosted
1. Heat a tablespoon of olive oil in a frying pan and then fry the shallots and bacon until golden. Add the peas and cook for a further 2 minutes. Serve!
I told you it was simple…
I love that picture. I live in the South and they cook vegetables to oblivion with bacon. You didn’t do that. You kept both ingredients the way they should be. Great recipe.
Thanks Rufus – it’s certainly very tasty and like you I’m not keen on obliterated veggies!