Petit pois à la francaise

Peel and finely dice the shallots and slice the bacon. Cut the core-end off the lettuce and break away individual leaves. Tear the larger ones into small pieces and give them a rinse along with the smaller leaves and set aside to drain.

Heat a saucepan over a moderate heat, add oil, diced shallots and bacon. Gently cook for a couple of minutes until the shallots soften and the bacon fat has started to render and become aromatic and juicy.

Add the peas and cook for 3-4 minutes until they begin to soften and turn bright green. Add the butter and swirl the pan so it emulsifies into the pan juices and coats the peas in a delicious buttery glaze.

Toss through the lettuce leaves and swirl the pan for a minute until the leaves just begin to wilt, but the stems keep a crunchy contrast. Stir through the marjoram and add a pinch of salt. Serve