Braised baby gem and peas topped with Saint Agur

by The Kitchen with Great British Chefs
Return to Recipe
Print
6–8
25 minutes

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