Petits pois à la Française: a sumptuous twist on summer greens

Early summer crops have been delayed in many places this year, thanks to the brutal rain and cold that preceded the recent heat wave, but finally, we’re starting to see tiny tomatoes, baby figs, and the first perfectly formed pea pods bursting into life. Of course, when it comes to seasonal eating, you can argue that it’s best to keep it simple, to allow the produce to ‘speak for itself’ – but, there is little that butter, shallots, and little cubes of smokey, fatty bacon can’t make even better. And that’s where petits pois à la Française comes into its own.

The name rather gives it away: it’s a classic French dish, showcasing the best of the season’s first peas. Petits pois à la Française is a fantastic dish: bright green, salty and sweet, rich and fresh. To make it, smokey lardons are crisped in a hot pan until golden, before adding tiny tender shallots and a lot of butter.