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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 little gem lettuces
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • 2 rashers smoked bacon diced (or ½ cup pancetta)
  • 1 Tbsp white wine vinegar
  • 1 cup green peas
  • 200 ml vegetable stock
  • 2 Tbsp chopped fresh herbs basil, parsley or mint
  • Vegetable oil for cooking
  • Salt and pepper

Method
 

  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.