- 50 ml extra-virgin olive oil
- 12 golden shallots or small pickling onions
- 4 garlic cloves
- 1 tbsp thyme
- 250 gm podded peas (about 500gm unpodded)
Smoked pork broth
- 900 gm bacon bones or 1 ham hock
- 1 onion
- 2 celery stalks, coarsely chopped
- 2 fresh bay leaves
- 1For 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.
- 2Heat 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.