‘Doved’ peas

• unsalted butter↗1 tbsp tbsp
• bacon lardons↗50g g
• large onion↗½

  finely chopped

• garlic clove↗1

  crushed

• thyme sprig↗1

  plus 1/2 tsp finely chopped thyme leaves

• drained gungo peas200g g

  from a can (or kidney beans)

• pepper sauce↗dash of

  shop-bought or homemade (see Goes good with)

• cooked ham hock↗50g g

  shredded

Step-by-step instructions

1. 1

   Heat half the butter in a frying pan on a medium heat and fry the lardons until crisp. Remove with a slotted spoon and set aside.

2. 2

   Add the remaining butter to the pan with a small pinch of salt and soften the onion, stirring often, for about 5 mins.

3. 3

   Add the garlic and all the thyme, and cook for about 30 secs, stirring constantly. Stir in the gungo peas, pepper sauce and ham hock. Heat until warmed through, then stir in the lardons. Remove the thyme sprig, season to taste and serve immediately.