Ingredients
- Extra Virgin Olive Oil
- 2 tbsp butter
- 1 Large leek, finely chopped
- ½ a White Onion, finely diced
- 3 garlic cloves, crushed
- 300g pancetta/ chorizo
- 2 sprigs of thyme, finely diced
- 4 sprigs of rosemary, left whole
- Worcestershire sauce
- Light Soy Sauce
- 1 heaped tsp of mustard
- 1 heaped tsp of honey
- 300ml of rose
- 100ml of fresh orange juice
- 1 lemon, juiced
- A handful of fresh parsley, finely chopped
- 150g of feta or parmesan, crumbled or grated
Method
- Heat the butter and a glug of olive oil in a pan on a high heat, add the leek, onion and garlic cloves and immediately reduce to a low heat. Add the pancetta and leave to simmer for 10-12 minutes or until caramelised and sweet. Here add a generous pinch of salt.
- Add the thyme, rosemary, a good shake of both Worcestershire and soy sauce, the mustard, honey and orange juice. Leave to cook for another10 minutes. If the ingredients start to stick, add a little water.
- Once cooked and looking delish, add the rose, juice of a lemon and bring to a simmer. Leave to simmer for roughly 5 minutes until theliquid starts to caramelise and thickens. Finally add the frozen beans, peas and reduce to a low heat.
- Keep the dish warm until you’re ready to eat. Ideally you wouldn’t wait any longer than 15 minutes as otherwise the peas start to go brown. Just before serving, add your choice of cheese, a drizzle of olive oil and a generous amount of black pepper. Then replace the lid for a couple of minutes so the cheese melts a little.
- We often have this with a salmon steak, a plain green salad and some new potatoes. It’s also a good and somewhat filler for a baked potato or can be delicious eaten along with a little more cheese.
