Vegetable stock sufficient to cook the peas, and have a bit extra
Crème Fraiche
Handful of fresh mint, finely chopped
Bacon, preferably thick, chopped into small chucks
1) Fry up the bacon, good and hot so it browns all over and starts to crisp up
2) Bring stock to the boil and add the peas
3) Cook the peas until they are almost done. They should still have plenty of bite. Don’t worry, they will keep cooking after you….
4) Drain peas – put the mint in the bottom of the colander so the hot stock drains through it. Reserve the stock
5) Mash peas with a blender / food processor. Keep them coarse.
6) Add enough stock to cover the pure and mix together
7) Taste and season – don’t forget the back will be salty, and the crème fraiche creamy!
8) Finish with crème Fraiche and top with bacon
9) Eat
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