This buttery braise of peas, leeks and bacon makes the perfect side to a good ol' savoury winter pie.
2 tbsp olive or vegetable oil
3 rashers streaky bacon, diced
2 leeks, trimmed and finely sliced
2 spring onions, trimmed and finely sliced
2 garlic cloves, finely sliced
100ml white wine
150ml chicken or vegetable stock (check gluten-free if required)
200g frozen peas
1 tbsp mint leaves
1 tbsp butter
sea salt and pepper
1. Heat the oil and cook the bacon over medium heat until crisp. Scoop out and set aside.
2. Add the leeks, spring onions and garlic to the oil in the pan and cook over low heat for five minutes or until softened, tossing well. Add the wine and bring to the boil.
3. Add the stock and the peas and simmer for three minutes.
4. Return the bacon to the pan with the mint, butter, sea salt and pepper, heat through and serve.
Serve with Jill's fish, prawn and potato pie.