Spring Peas & Bacon

1. Bring a large pan of salted water to boil. Have ready a large bowl with ice water. Add the pea pod peas and cook for one minute, then place in the ice water. Repeat with the sugar snap peas.
2. Dice the streaky bacon and shallots and cook in a large skillet over a medium heat for 8-10 minutes or until the bacon is crispy. Drain off the fat from the pan but keep a little in for flavour.
3. Drain the peas from the ice water, shaking off as much water as you can. Add to the skillet and mix together (if using frozen peas, add them here).
4. Stir together and cook for 2 minutes until the peas have heated through. Season with salt and pepper to taste.

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