These buttery and sweet peas make a fantastic side dish to go with meat or fish, or your Sunday Roast dinner. This dish is very much inspired from a Yotam Ottolenghi recipe I saw in Feast magazine and I hope you will like my take on it. If you prefer to make this vegetarian, simply ignore the bacon and add a bit more olive oil when cooking instead.

More with peas: Pan Seared Duck Breasts with Braised Peas | Entertaining: Spring Menu for 10 – Poached salmon with Dauphinose potatoes and more

Peas with bacon and onions

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Serves 4 | Prep 15 mins | Cook 30 mins
Easy | Gluten-Free

You’ll need:

  • 100g bacon or pancetta, diced;
  • 30ml olive oil;
  • 2 tbsp unsalted butter;
  • 2 onions, finely chopped;
  • 500g frozen peas, defrosted;
  • 10g chives, finely chopped.

Heat half the oil in a large saute pan and add the bacon. Cook on a high heat until browned and cooked through. Remove from the pan with a slotted spoon.

Add the butter, alongside the chopped onions to the pan and cook over medium heat for 10-15 minutes until softened and browned, stirring regularly. Remove from the pan using a slotted spoon and add to the bacon.

Add the peas, 350 ml water, the remaining olive oil and plenty of salt to the pan. Cover and cook for about 10-15 minutes over a medium heat, until nice and tender. Stir in the chives and transfer to a shallow serving bowl. Top with the bacon and onions and serve.

Inspired by Yotam Ottolenghi’s Peas and Onions recipe, available online here.