Meat Smoke Fire

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Minty Peas and Pancetta

Minty Peas and Pancetta

Our 2025 Easter cook is Rotisserie Leg of Lamb served with Minty Peas and Pancetta and Marry Me Butter Beans.  We’ve spiced up this traditional Italian inspired dish with some mint and chilli to give it some oomph.

We’re using frozen peas as we always have a bag in the freezer.  If you don’t have pancetta, you can substitute bacon or prosciutto.  This is delightful warm but any leftovers can be added to a salad!

Recipe Credit:  Grace Swindell

Cooking surfaces

Cast Iron Skillet

BBQ Temperature

200°C

Ingredients

  • 2 to 3 tbsp oil
  • 130g pancetta or bacon, diced
  • 1 shallot or ½ onion, finely sliced
  • 1 red chilli, finely chopped
  • 1 garlic glove, finely chopped
  • 1 tbsp white wine vinegar
  • 2 cups of frozen peas
  • handful of fresh mint, finely chopped
  • salt and pepper to season

Equipment

Method

  1. Setup your Egg for a direct cook with your stainless steel grid and a skillet. Set the Egg temperature to 200°C.
  2. Heat 2 tbsp oil in the skillet and add the pancetta.  Fry for about 5 minutes stirring occasionally until the pancetta is crispy and the fat has rendered down.
  3. Add the shallot, chilli, garlic and vinegar and cook for a further 5 minutes.
  4. Add the peas and give it a good zhuzh! Cook until the peas are warmed through.  Season with salt and pepper.
  5. Remove from the heat.  Sprinkle over some fresh mint.
  6. Now you’re ready to serve.

 

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