Instructions

1. Cut the little gem lettuces in half, lengthways.
2. Dice the bacon into small cubes. Finely chop the shallot and garlic.
3. Heat a little vegetable oil in a large, shallow pan over medium heat.
4. Add the shallot and bacon and fry for about 5 minutes, until the bacon is crisp and the shallot has lightly caramelised.
5. Stir in the garlic, then push the bacon mixture to one side of the pan.
6. Place the little gems cut-side down into the pan and drizzle in the white wine vinegar.
7. Cook for a couple of minutes until the cut surfaces are lightly caramelised.
8. Turn the lettuces over, scatter the bacon mixture around them, then add the peas and pour in the stock.
9. Cover the pan and simmer gently for 10 minutes, until the lettuces are tender and the peas are cooked.
10. Season to taste, scatter over the chopped herbs just before serving, and serve warm.