Peas and broad beans recipe

• 6 Rashers of smoked streaky bacon
• 150 g (5.3oz) Scrubbed carrot, medium diced
• 300 g (10.6oz) 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 (5.3fl oz) 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 (0.7oz) Cold butter
• 2 tbsp Curly parsley, finely chopped
• 1 pinch Salt and pepper to season

1. 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.
2. After the water has evaporated a little fat should have melted from the rind.
3. Continue to fry the bacon until it just begins to colour.
4. Throw in the carrots and shallots then grate over some nutmeg to taste.
5. Soften altogether for 8 minutes or so before adding the peas followed by the cider, mustard and vinegar.
6. Gently simmer all together for ten minutes or so.
7. If adding fresh broad beans, drop them in the pan for the last 5 minutes.
8. Finally season to taste before turning through the chopped lettuce.
9. It should only just wilt with the stalk remaining crunchy.
10. Stir in the cold butter to thicken the juices Serve scattered with freshly chopped parsley or mint.

rashers, carrot, beans, banana shallots, thyme, red wine vinegar, mustard, nutmeg, cos lettuce, butter, curly parsley, salt

Taken from www.lovefood.com/guide/recipes/12321/valentine-warners-peas-and-broad-beans (may not work)