Braised baby gem and peas topped with Saint Agur

  • Side
  • 6–8
  • 25 minutes
Not yet rated

Smoky pancetta, sweet peas and earthy lettuce, all topped with creamy and salty Saint Agur blue cheese – this springtime side dish is an ideal accompaniment to a roast dinner– in particular a nice slow-braised leg of lamb.

First published in 2020

This is one of our favourite things to do with baby gem lettuce! Charring and then braising brings out a whole new flavour profile from what you're used to from a lettuce; nutty, sweet and a melt-in-the-mouth texture. Salty, crispy pancetta or bacon complements it wonderfully but can of course be omitted if preferred.

We'd highly recommend serving with a slow-braised leg or shoulder of lamb, then use the resulting lamb stock to braise the baby gem in. A perfect springtime feast.





Drizzle a small amount of oil into a large nonstick frying pan and add the lardons. Cook until caramelised and starting to go crispy
Push the lardons to one side of the pan and add the baby gems, cut-side down. Brown on each side for a few minutes
Once browned, add the warm stock and peas and leave to simmer for 10 minutes over a low heat
After 10 minutes, stir in the fresh chopped mint and take off the heat
Transfer to a serving platter and crumble over the Saint Agur blue cheese to finish

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