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Peas With Bacon And Basil

ingredients

10 oz (300 g) frozen peas or petit pois
2 shallots, peeled and finely chopped
scant 1 oz (20 g) butter
4 rashers streaky bacon
7 fl oz (200 ml) vegetable stock
2 basil leaves 1 1/2 tbsp chopped basil
3 1/2 oz (100 ml) creme fraiche or double cream
salt and pepper

Serve with: hot vegetable moulds or timbales; potato pies; roast meat or poultry

method

1. Sweat the shallot in the butter in a large, heavy-bottomed flameproof casserole dish for 5 minutes, stirring frequently.

2. Cut off the bacon into thin strips. Add these to the shallot and fry gently over a low heat while stirring for 2 - 3 minutes.

3. Add the frozen peas, stock, the basil leaves, a small pinch of salt and some freshly ground pepper. When the liquid comes to the boil, cover and simmer gently for 20 - 25 minutes, stirring occasionally.

4. When the peas are tender, add the cream and cook while stirring to allow it to reduce and thicken a little. Correct the seasoning if needed, stir in the chopped basil and serve immediately.

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