Ingredients:
- ½ tablespoon rapeseed oil
- 150g smoked diced pancetta
- 5 spring onions, sliced
- 300g frozen peas
- 1 clove garlic, crushed
- 50g California walnuts, roughly chopped
- 300ml chicken stock
- 2 sprigs mint, leaves only
- 1 teaspoon Dijon mustard
Preparation:
- Heat the oil in a large frying pan and fry the pancetta for 3 minutes until crispy, drain off most of the excess oil. Add the spring onions, peas and garlic and fry for a further 3 minutes.
- Stir in the walnuts, stock, mint and Dijon and cook for 2-3 minutes.
