Braised Little Gems with Peas and Bacon
These braised little gems with peas and bacon is a simple yet super yummy dish that works just as well as a light main meal as it does as a side dish. The tender lettuces are gently caramelised, then braised in stock with smoky, crispy bacon and fresh peas, creating a comforting and tasty dish despite minimal effort. Serve it on its own with pasta, gnocchi or crusty bread for an easy midweek meal, or add it to a festive or celebratory menu as an elegant side dish. For seasonal variations, scatter in chopped chestnuts and a little orange zest at Christmas, or brighten it up at Easter with lemon zest and a squeeze of juice just before serving.
Ingredients
Method
- Cut the little gem lettuces in half, lengthways.
- Dice the bacon into small cubes. Finely chop the shallot and garlic.
- Heat a little vegetable oil in a large, shallow pan over medium heat.
- Add the shallot and bacon and fry for about 5 minutes, until the bacon is crisp and the shallot has lightly caramelised.
- Stir in the garlic, then push the bacon mixture to one side of the pan.
- Place the little gems cut-side down into the pan and drizzle in the white wine vinegar.
- Cook for a couple of minutes until the cut surfaces are lightly caramelised.
- Turn the lettuces over, scatter the bacon mixture around them, then add the peas and pour in the stock.
- Cover the pan and simmer gently for 10 minutes, until the lettuces are tender and the peas are cooked.
- Season to taste, scatter over the chopped herbs just before serving, and serve warm.