Prep time: less than 30 mins

Cook time: less than 30 mins

Serves 4

Ingredients

For the minted peas

• 500ml/18fl oz chicken stock
• 300g/10½oz frozen peas
• 1 tbsp crème fraîche
• 5 sprigs fresh mint, leaves finely chopped
• 5 sprigs fresh dill, finely chopped
• sea salt and freshly ground black pepper

For the broad beans and pancetta

• 100g/3½oz broad beans, pods removed
• 75g/2¾oz pancetta, thinly sliced into strips

For the cod

• 4 x 125g/4oz cod fillets
• sea salt and freshly ground black pepper
• olive oil
• 50g/2oz butter

Method

1. For the minted peas, bring the chicken stock to the boil in a saucepan and boil until the volume of liquid has reduced by half.
2. Add the peas and boil for 3 minutes, or until tender. Drain well and return the peas to the pan (with the pan removed from the heat). Lightly mash the peas with a fork.
3. Stir through the crème fraîche, chopped mint and dill until well combined. Season, to taste, with salt and freshly ground black pepper.
4. Crush the peas using a potato masher and keep warm until needed.
5. For the broad beans and pancetta, blanch the podded broad beans in a pan of salted, boiling water for 1-2 minutes, then drain and refresh in cold water. Peel off the inner membranes.
6. Heat a dry frying pan over a high heat. Add the strips of pancetta and fry until the fat is released and the pancetta is crisp.