* Fine dice a small onion or large shallot. It's worth putting in a bit of effort here - use a sharp knife and challenge yourself to do it as fine as you can - it will make all the difference... (Although if you do it biffy, uneven and a bit too big, it will still be flipping nice)
* Thinly slice a fat garlic clove
* Melt a sinful wodge of butter in a wide pan - When it sizzles throw in a pack of #TheCuredPorkLoin lardons or other bacon/ham (100g).
* Fry briefly then add the chopped onion and garlic.
* Sweat. We're aiming for sweetness, not really brownness...
* Throw in lots of peas. If you can get fresh ones you'll sit with the winners and kings. But frozen is entirely delicious.
* If the peas are frozen, turn up the heat. Either way, toss until all the flavours have got to know each other. About 2 mins.
* Roughly chop up a small baby gem or romaine lettuce. Throw that in (the inner leaves are the best part). Toss for another minute or two.
* Add a small wine glassfull of stock. I used my #cotechino stock, which I sell at markets - it's all kinds of delicious. Any light stock will do - chicken, veg, ham, even prawn or lobster would be ace if you have some shells in the freezer...
* Let it all simmer nicely until the stock is reduced down to a scant puddle under the peas. Remove from the heat.
* Season with salt and pepper. Taste it carefully, more than once; this is the difference between it being nice and fucking delicious.
*Throw in some herbs: parsley and/or mint or lovage which is what I used cos we now have some in the garden. Yum!
*Treat yourself to some good bread. Have a glass of white wine. Summer's nearly here...!

northbysudouest

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