Braised baby gem and peas topped with Saint Agur
by
- Side
- Easy
- 6–8
- 25 minutes
PT25M
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.
Ingredients
- vegetable oil, for frying
- 150g of smoked pancetta , diced
- 4 baby gem lettuces , washed and quartered
- 500ml of chicken stock, or fresh lamb stock
- 100g of frozen peas
- 1 sprig of mint , leaves picked and chopped
- 1 lemon , zested
- 60g of Saint Agur Blue Cheese , crumbled
Method
1
Drizzle a small amount of oil into a large nonstick frying pan and add the lardons. Cook until caramelised and starting to go crispy
2
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
3
Once browned, add the warm stock and peas and leave to simmer for 10 minutes over a low heat
4
After 10 minutes, stir in the fresh chopped mint and take off the heat
5
Transfer to a serving platter and crumble over the Saint Agur blue cheese to finish
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Braised baby gem and peas topped with Saint Agur
