Braised peas and bacon lardons
This dish is wonderfully quick and simple to make, pairing effortlessly with almost any meat or fish, and offering that quiet, homely comfort that comes from letting simple ingredients shine. Soft, silky greens, sweet peas, and smoky bacon lardons gently simmer together in a buttery broth; as the peas turn glossy and tender, the lardons melt into the mix, adding savoury depth, richness, and just the right hit of salt.
The result is a bowlful of warmth and nostalgia—glossy vegetables, a hint of sweetness, and those irresistible little bites of bacon that make every forkful deeply satisfying.
What goes well alongside this dish?
It’s the kind of side dish that feels both nostalgic and a little indulgent—simple ingredients treated with care, perfect alongside roast chicken, grilled chops, or a Sunday roast.
Comforting, unfussy, and full of flavour, it fits effortlessly into any relaxed lunch or dinner, proving you don’t need much to create something truly memorable.
Braised peas with bacon lardons
Ingredients
- 30 g unsalted butter
- 1 onion, finely chopped
- 150 g bacon lardons
- 2 tsp plain flour
- 550 ml chicken stock
- 300 g frozen peas
- ¼ tsp caster sugar
- pinch of salt and pepper to season
Instructions
- Melt the butter in a medium saucepan and cook the onions and lardons for about 5mins over a low heat until the onions have started to soften.
- Stir in the flour and cook for another minute, turn the heat up to medium and then gradually add the stock and bring to a boil.
- Add the peas then turn the heat back down to low, cover and cook for 15-20 mins. Note: if the sauce looks like it going a little dry, add a little bit of water.
- When cooked, the sauce will be slightly thick. Season with sugar, salt and pepper and serve immediately.