Minted Peas Recipe

Prepare aromatics

Peel and finely chop the shallot and garlic. If using a fresh long red chilli, slice it thinly lengthwise, remove seeds for mild heat or keep seeds for more heat. Roughly chop the mint and parsley, reserving a few mint leaves for garnish.

Sauté shallot, garlic and chilli

In a medium sauté pan, warm 1.5 tbs extra-virgin olive oil over medium heat. Add the chopped shallot and cook, stirring, until translucent and fragrant, about 3–4 minutes. Add the garlic and sliced chilli and cook 30–45 seconds until aromatic but not browned.

Cook peas

Add the peas to the pan and toss to coat in the oil and aromatics. Pour in 120 ml stock, bring to a gentle simmer, cover and cook for 4–6 minutes until peas are just tender (if using frozen, cook until heated through; if fresh, until bright and tender).

Blend with herbs

Remove the pan from heat. Allow to cool 1 minute, then transfer about three-quarters of the pea mixture (including liquid) to a blender or use an immersion blender in the pan. Add the chopped mint and parsley and blend to a coarse purée — you want some texture, not completely smooth. Return purée to the pan and fold in the remaining whole peas for texture.

Finish with butter and lemon

Place the pan over low heat. Stir in 1 tbs unsalted butter, 1 tbs lemon juice, 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning — add more lemon or salt if needed. Keep warm but do not boil.

Render lardo

In a small skillet over medium-low heat, lay the 70 g thinly sliced lardo in a single layer. Cook gently for 3–5 minutes until the fat renders and the lardo becomes crisp at the edges but still slightly tender. Turn once if needed. Remove to paper towel to drain and break or slice into bite-sized pieces.

Plate and garnish

Spoon the minted peas onto a warmed serving dish or individual plates. Scatter the crisped lardo pieces over the top. Drizzle with a little extra-virgin olive oil if desired and finish with the reserved mint leaves. Serve immediately while warm.