- 1 tbsp unsalted butter
- 50g bacon lardons
- ½ large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 1 thyme sprig, plus ½ tsp finely chopped thyme leaves
- 200g drained gungo peas from a can (or kidney beans)
- dash of pepper sauce, shop-bought or homemade (see Goes well with)
- 50g cooked ham hock, shredded
Heat half the butter in a frying pan on a medium heat and fry the lardons until crisp. Remove with a slotted spoon and set aside.
Add the remaining butter to the pan with a small pinch of salt and soften the onion, stirring often, for about 5 mins.
Add the garlic and all the thyme, and cook for about 30 secs, stirring constantly. Stir in the gungo peas, pepper sauce and ham hock. Heat until warmed through, then stir in the lardons. Remove the thyme sprig, season to taste and serve immediately.
You can buy these large, pale brown peas either dried or canned (also known as pigeon peas) – dried will need to be soaked and cooked before using. They are available in many supermarkets, but if you can’t find them, use red kidney beans instead.