French-style peas

French-style peas

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

As a young mother, I would usually give the job of shelling peas to Suzanne or make it something we could do together as we chatted. If we were busy, however, we would use frozen peas for convenience and because they are often sweeter.

I love to remind people of this recipe. The peas are slow-cooked the French way: on a bed of shredded lettuce, often with a little bacon and onion, until much of the peas’ bright colour is lost. The method makes peas very special.

Ingredients

Quantity Ingredient
1kg peas in the pod
or 500g frozen peas
60g butter
125g streaky bacon, rind removed, cut into strips, (optional)
6 spring onions or eschallots, finely sliced, (including green tops of the spring onions)
1/2 lettuce
or 6-8 outer lettuce leaves
a few sprigs mint
1 teaspoon sugar
salt and freshly ground black pepper
2 tablespoons water

Method

  1. Shell the peas (if necessary). Melt the butter in a flameproof casserole dish and gently fry the bacon, if using, and spring onions until soft but not brown. Wash the lettuce and shred finely. Add to the pan and stir over a low heat until the lettuce is bright green and juicy.
  2. Add the shelled or frozen peas to the pan with one or two sprigs of mint, sugar, and salt and pepper to taste. Add the water, cover the casserole tightly and cook over a gentle heat for 15–20 minutes, or until peas are tender. To serve, remove the sprigs of mint and serve from the casserole dish with the pan juices and lettuce.
Tags:
Margaret
Fulton
Favourites
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