Peas and broad beans recipe

Cuisine: British
Recipe Type: Main
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 4

Valentine Warner
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A quick and simple dish using seasonal greens, peas and broad beans.

6 Rashers of smoked streaky bacon
150 g Scrubbed carrot, medium diced
300 g Peas (podded) or half and half mix with broad beans, (podded)
2 Medium banana shallots or 1 medium white onion shallots
1 tsp Chopped thyme
150 ml Medium cider
1.5 tsp Red wine vinegar
1.5 tsp Dijon mustard
1 tsp Nutmeg
1 Half a medium sized cos lettuce, divided lengthways then cut across in 1cm ribbons
20 g Cold butter
2 tbsp Curly parsley, finely chopped
1 pinch Salt and pepper to season

Chop each bacon rasher in four and place in a saucepan over a medium heat with a small splash of water to get the fat rendering.
After the water has evaporated a little fat should have melted from the rind. Continue to fry the bacon until it just begins to colour. Throw in the carrots and shallots then grate over some nutmeg to taste.
Soften altogether for 8 minutes or so before adding the peas followed by the cider, mustard and vinegar. Gently simmer all together for ten minutes or so. If adding fresh broad beans, drop them in the pan for the last 5 minutes.
Finally season to taste before turning through the chopped lettuce. It should only just wilt with the stalk remaining crunchy. Stir in the cold butter to thicken the juices Serve scattered with freshly chopped parsley or mint.