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peas with pancetta and mint

Peas are not my favourite but these little baby peas are wonderful.


1/2 cup (4 fl oz) chicken stock
5 cups fresh or frozen peas
12 slices pancetta, chopped
60g (2 oz) butter
1/4 cup shredded mint leaves
cracked black pepper

Bring the stock the the boil in a saucepan over medium to high heat Add the peas, cover and cook for 5 minutes or until tender. Meanwhile, place the pancetta in a frying pan over a high heat and stir for 2 minutes or until crisp. Toss the pancetta, butter, mint and pepper with the peas and serve immediately. Serves 8

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