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Vignole

Tamasin Day-Lewis from Tamasin Day Lewis
From Tamasin Day-Lewis, an appetising fry-up of summery vegetables with mint, crispy pancetta and warm focaccia bread

Vignole

Method

1. Bring a large saucepan of water to the boil. Add the bread beans, bring back to the boil and blanch for 1 minute. Drain and set aside.

2. Heat a large non-stick frying pan over medium-high heat. Add the pancetta slices and fry, turning, until crisp. Drain on paper towel and keep warm.

3. Heat the oil and butter in the same pan, over medium-low heat. Add the onion and gently fry for about 5 minutes until soft. Add the peas and fry for another minute or two until just tender.

4. Add the artichokes, broad beans and the mint. Season with salt and pepper, and stir until heated through.

5. Top with the pancetta and serve with warm focaccia.

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Serves: 4

Prep: 25 min
Cook: 20 min

Ingredients
225g fresh baby broad beans, (about 900g in the pod)
75g Pancetta, thinly sliced
1 tbsp Olive oil
knob of Butter
1 red onion, chopped
100g frozen peas, hawed
4 oil-cured artichoke hearts, diced
small handful of mint leaves, shredded
salt and fresh ground black pepper
warm focaccia bread, to serve