Well a quick little post before I get on a plane and spend a week on an island lounging next to a pool with a book in one hand and a drink in the other.
This is a great little side dish that’s packed full of flavour and a novel way of serving lettuce, or it can be made a bit more substantial and turned into a light meal with the addition of a poached egg (or 13 minute egg). There’s not a whole lot of prep that needs to be done, and it all should be easy to knock off while the egg gently cooks.
13 minute egg
1 Baby Cos, sliced crosswise into 1 cm strips
2 rashers of streaky bacon, diced
Handful of frozen peas
half a cup of chicken stock, use less if it’s already reduced
Mustard, a good spoonful
Shallot, very finely diced
Anchovies (to taste), minced
Sauté the onions and bacon in a little olive oil, try not to colour it too much, when cooked through add the anchovies and cook until amalgamated. Pour in the chicken stock and add the mustard, simmer until it has reduced by about half. Add the peas, and when almost cooked add the lettuce and simmer until it has become limp, take care not to overcook the lettuce. Season with salt and pepper and serve in a bowl with the egg placed in the centre. The runny yolk mingles with the stock and creates a lush sauce.