50 mlextra-virgin olive oil 12golden shallots or small pickling onions 4garlic cloves1 tbspthyme250 gmpodded peas (about 500gm unpodded)To taste:sherry vinegarSmoked pork broth900 gmbacon bones or 1 ham hock1onion2celery stalks, coarsely chopped2fresh bay leaves
For smoked pork broth, combine ingredients in a large saucepan with 2 litres cold water. Bring to the boil over high heat, reduce heat to low and simmer until well-flavoured (2-2½ hours). Strain (discard solids; see note) and set aside. Makes about 500ml.
Heat olive oil in a large deep-sided frying pan, add shallot, garlic and thyme and sauté over low-medium heat, stirring frequently until golden (5-7 minutes). Add 300ml smoked pork broth, simmer until shallots are just tender (10-12 minutes), add peas, simmer until peas are bright green (3-4 minutes). Season to taste, drizzle with sherry vinegar to taste, serve hot.
Note If using ham hock, you can shred meat
(discard skin, sinew and bone) and toss through peas at the end, or
reserve for another use.