North Hampshire Lifestyle Mar - Apr 2024
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BRAISED PEAS<br />
with California<br />
Walnuts & Pancetta<br />
Prep: 10 minutes<br />
Cook: 10 minutes<br />
Serves 4-6 as an<br />
accompaniment<br />
½ tbsp rapeseed oil<br />
150g smoked diced pancetta<br />
5 spring onions, sliced<br />
300g frozen peas<br />
1 clove garlic, crushed<br />
50g California Walnuts, roughly<br />
chopped<br />
300ml chicken stock<br />
2 sprigs mint, leaves only<br />
1 tsp Dijon mustard<br />
Heat the oil in a large frying<br />
pan and fry the pancetta for 3<br />
minutes until crispy, drain off<br />
most of the excess oil. Add the<br />
spring onions, peas and garlic<br />
and fry for a further 3 minutes.<br />
Stir in the walnuts, stock, mint<br />
and Dijon and cook for 2-3<br />
minutes.<br />
EASTER NESTS<br />
with California Walnuts<br />
Prep: 10 minutes<br />
Cook: 3-4 minutes<br />
Makes 12<br />
200g milk chocolate, broken into<br />
pieces<br />
2 tbsp golden syrup<br />
50g unsalted butter, diced<br />
75g cornflakes<br />
50g California Walnuts, roughly<br />
chopped + 12 halves<br />
80g bag mini eggs<br />
Place 12 fairy cases in a 12-hole<br />
muffin tin. Place the chocolate, syrup<br />
and butter in a large bowl and set<br />
over a pan of simmering water, allow<br />
to melt completely then cool slightly.<br />
Stir in the cornflakes and chopped<br />
walnuts until completely coated.<br />
Divide between the paper cases and<br />
make a little hollow in the centre of<br />
each.<br />
Press a Walnut half and 2 mini eggs<br />
in the hollow and chill until set.<br />
16 | www.minervamagazines.co.uk
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