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Petits pois à la Française

You'll need

250 gm speck, cut into lardons 6 spring onions, white part only, trimmed, halved 80 gm unsalted butter, coarsely chopped 500 gm frozen peas, defrosted 60 ml (¼ cup) chicken stock ¼ iceberg lettuce, shredded


  • 01
  • Heat a frying pan over medium-high heat, add speck and fry until golden (3-4 minutes). Add onion and butter and stir occasionally until onion is tender (3-4 minutes). Add peas and stock, bring to the simmer, add lettuce and simmer until lettuce is tender and liquid is reduced to coating consistency (3-4 minutes). Season to taste and serve warm.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

"I first tasted petits pois à la Française at a restaurant in Lyon five years ago, and Manu Feildel's recipe at l'Ètoile is equally delicious. Will he be happy to share the recipe?"
Kirsty Bond, Newtown, NSW

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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