- 400 g fresh peas
- 400 g broad beans
- 2½ T olive oil
- 8 thick slices guanciale (pig cheek)
- 4 spring onions, thickly sliced
- 2 cloves garlic, thinly sliced
- 8 globe artichoke hearts, quartered lengthways
- 1 cup white wine
- 2 cups chicken stock
- Sea salt and freshly ground black pepper
- 1 bunch asparagus, trimmed and halved lengthways
- 1 handful green grapes, halved
- 1 handful Italian parsley, coarsely chopped
- 1 handful mint, coarsely chopped
- 1/2 lemon, zested and juiced
- Crusty bread, for serving
Blanch the peas and broad beans in boiling water for 2 to 4 minutes, then drain and refresh in iced water. This will ensure they remain vibrant green in colour.
When cool, pod the broad beans and set aside until required.
Heat 1½ T olive oil in a pan and cook the guanciale and pancetta until golden – about 8 to 10 minutes.
Add the spring onion, garlic and artichokes and cook for a further 5 minutes. Add the wine and reduce, then add the stock. Add the broad beans and season, then cover and cook for about 5 minutes.
Add the peas, asparagus and grapes and cook for a further 5 minutes, then add the parsley, mint, lemon zest and juice and cook for a minute. Most of the liquid should be absorbed, but the dish shouldn’t be completely dry. Remove from the heat.
Drizzle with the remaining olive oil and serve with chunks of bread.
Read more about Paul Duncan and the seasonal spoils of his Barrydale farm in a delectable spring menu.