It's amazing how a few nuggets of spiced salted pork belly can transform a pot of peas.
500g (about 1 pound) frozen baby peas
100g (3-4 oz) pancetta in the piece, thickly sliced then cut into chunks
1 Tbsp olive oil
½ cup chopped shallots
Freshly ground black pepper
1 Tbsp chopped mint
1 Put peas in a sieve and rinse off ice crystals under running hot water. Add peas to a pot of boiling salted water, bring to the boil and cook for 2 minutes. Drain in a sieve and cool peas quickly under running cold water.
2 Put pancetta and oil in a medium saucepan and cook over low to medium heat for 5 or so minutes until golden – watch it, as the pancetta can darken quickly once the oil gets hot. Add shallots and lower the heat. Cook gently for 5-7 minutes until shallots are tender. Add peas, season lightly with pepper and a pinch of salt and turn off the heat. Reheat gently when required, adding freshly chopped mint.