Braised baby gem and peas topped with Saint Agur

25 minutes


  • 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


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