Peas & spring cabbage with pancetta

  • Butter
  • 1/2 lb sugar snap (edible pods)
  • 1/2 to 3/4 lb pancetta or streaky bacon, chopped
  • 1 head spring cabbage , tough outer leaves discarded, then finely sliced
  • nutmeg freshly grated, to season

Cook the peas in boiling water until just tender, drain and cool under running water. Melt a tab of butter in a large pan and add the pancetta or bacon. Cook for a couple of minutes, then stir in the cabbage. Cover and cook on a low heat for 10-15 minutes or until just tender. Add the peas and heat through. Season with salt, lots of pepper and grated nutmeg.

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