Cook the potatoes in a large pan of
boiling salted water for 8 mins, or until
tender, adding the peas for the final min
of cooking. Drain.
Meanwhile, fry the pancetta in a frying
pan until crisp. Remove from the heat
and add the lemon juice and some
seasoning. Throw the potatoes, peas,
basil and mint into the pan and stir
together. Just as good served hot or cool.