• 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


  1. 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.
  2. Stir in the walnuts, stock, mint and Dijon and cook for 2-3 minutes.