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a little petit pois, pancetta + thyme stew

Another accompanying stew for fish - again, I make it regularly.

serves two
75g pancetta, cubed
75ml white wine
125ml double cream
125g frozen petit pois, defrosted
a sprig of thyme, leaves only.
salt + black pepper

Fry the pancetta slowly, without using any oil, until crispy. Drain of any fat, pour in the wine and reduce by about two-thirds. Add the cream, peas and thyme. _Simmer to reduce to a sauce like consistency. Season (you might not need any salt). 
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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me