In her new book, chef Rosemary Shrager guides you through tried and tested recipes that she vows will turn you into a better cook
Liven up your petit pois with this delicious recipe, add some chilli flakes for extra impact
This is a simple and delicious way of serving peas and they look so pretty on the plate. It is important not to overcook the peas - you want them to stay nice and green - and to only add the lettuce at the last minute or it will go brown.
This dish goes with everything and everyone loves it. I sometimes add a tiny pinch of chilli flakes to give it some extra oomph.
Serves 6
1tbsp olive oil
25g (1oz) pancetta, diced
1 shallot, peeled and finely diced
1 garlic clove, peeled and sliced
100g (3½oz) chicken stock
250g (9oz) frozen peas
25g (1oz) butter
2 little gem lettuces, finely sliced
Fine sea salt
1tbsp finely chopped parsley, ยาขับประจำเดือน to serve
Heat the oil in a heavy-based pan and add the diced pancetta. Cook it over a high heat for 2-3 minutes or until golden brown and crisp.
Turn down the heat and add the shallot and garlic to the pan. Cook them gently over a low heat for 10 minutes until the shallot starts to brown.
Add the stock to the pan and bring it to a simmer, then add the peas and bring back to a simmer. Cook for 1 minute, then add the butter and cook for another minute before stirring in the lettuce.
Season with salt to taste, sprinkle with parsley, then serve.
Extracted from Rosemary Shrager's Cookery Course by Rosemary Shrager, published by BBC Books, £20. Offer price £16 until 06/10/2018, order at mailshop. co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Photography © Andrew Hayes-Watkins.
Liven up your petit pois with this delicious recipe, add some chilli flakes for extra impact
This is a simple and delicious way of serving peas and they look so pretty on the plate. It is important not to overcook the peas - you want them to stay nice and green - and to only add the lettuce at the last minute or it will go brown.
This dish goes with everything and everyone loves it. I sometimes add a tiny pinch of chilli flakes to give it some extra oomph.
Serves 6
1tbsp olive oil
25g (1oz) pancetta, diced
1 shallot, peeled and finely diced
1 garlic clove, peeled and sliced
100g (3½oz) chicken stock
250g (9oz) frozen peas
25g (1oz) butter
2 little gem lettuces, finely sliced
Fine sea salt
1tbsp finely chopped parsley, ยาขับประจำเดือน to serve
Heat the oil in a heavy-based pan and add the diced pancetta. Cook it over a high heat for 2-3 minutes or until golden brown and crisp.
Turn down the heat and add the shallot and garlic to the pan. Cook them gently over a low heat for 10 minutes until the shallot starts to brown.
Add the stock to the pan and bring it to a simmer, then add the peas and bring back to a simmer. Cook for 1 minute, then add the butter and cook for another minute before stirring in the lettuce.
Season with salt to taste, sprinkle with parsley, then serve.
Extracted from Rosemary Shrager's Cookery Course by Rosemary Shrager, published by BBC Books, £20. Offer price £16 until 06/10/2018, order at mailshop. co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Photography © Andrew Hayes-Watkins.