Yup, winter is here. And even though I say this every year, it feels pretty bloody cold already to this ex-pat Brit. All of which gives me an excuse to break into my repertoire of comfort (see junk) food, grabbing whatever’s in the fridge to make a hot meal at lunchtime.
This is an old favourite, adapted from the Petits Pois avec Lardons my French mum made when I was growing up. It’s pretty easy to make:
1. Fry up your lardons (here, I used cuttings from the maple cured bacon I made last month, but you can used any kind of cured pork) til they’re browned, and the oil is oozing out.
2. Pull them out, leaving them to rest on some paper towel. Throw in your spuds (peeled, roughly sliced, then rinsed thoroughly in cold water). Fry ‘em up til nicely crisp.
3. Throw lardons back in the pan, then grab your can of French style petit pois from the back of the cupboard.
4. Drain the petits pois, throw them into the mix, bring up the heat, and flip all the ingredients over in the pan a couple of times.
4. Salt to taste and a crack of black pepper, serve. The residual water from the petit pois gives the whole dish a buttery texture.
Cup of milky Fortnum’s breakfast tea optional!