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  • 6 tbsp extra-virgin olive oil
  • 2 onions
    finely diced
  • 4 cloves garlic
    chopped
  • 500g fresh or frozen peas
    defrosted
  • 100ml chicken stock
  • 100g serrano ham
    shredded
  • 1 tbsp sherry vinegar

Nutrition: per serving

  • kcal341
  • fat20.9g
  • saturates3.9g
  • carbs18.3g
  • sugars10.7g
  • fibre8.4g
  • protein15.8g
  • salt1g

Method

  • step 1

    Heat the olive oil in a frying pan and add the onion with a large pinch of salt. Cook for 5-10 minutes or until softened and starting to caramelise. Add the garlic and cook for a minute before tipping in the peas, chicken stock and serrano ham. Simmer gently for 5 minutes until the peas are tender and serve dressed with the sherry vinegar and plenty of cracked black pepper.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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