ingredients
1 3/4 lb (800 g) mangetout
4 thick rashers smoked streaky bacon
2 large shallots, peeled and finely chopped
1 sprig thyme
2 oz (50 g) butter
salt and pepper
serve with:
Rosti Potatoes and omelettes, or with Cauliflower Timbale
method
1. Set up the steamer ready to cook the mangetout. Rinse, drain and steam for 3 minutes.
2. Choose bacon that has a good proportion of lean to fat, remove the rind, if present, and dice the rashers.
3. Heat a non-stick frying pan and when it is very hot, add the diced bacon and fry, stirring, until crisp and lightly browned. Take out of the pan, leaving as much fat behind as possible and drain on kitchen paper.
4. Heat the butter in the frying pan and fry the shallot very gently with the sprig of thyme for 10 minutes, stirring frequently. When the shallot is tender but not browned, turn up the heat, then add the mange-tout and stir-fry for 4 minutes or until they are tender but still crisp.
5. Season with a very little salt and some freshly ground pepper, stir in the crisp bacon and then take off the heat. Serve at once.
