Marrowfat Peas
November 18th, 2008
Ingredients: 250 grams diced bacon, 350 grams soup vegetables, 200 ml beef stock, 1 jar marrowfat peas,
Bake in a hot wok 250 grams diced bacon crunchy. Scoop the diced bacon from the pan and set aside. Stir fry in the remaining fat 350 grams soup vegetables for about 5 minutes. Add 200 ml beef stock and bring to the boil. Add a jar marrowfat peas and the bacon again. Lower the heat and leave gently simmering for 10 minutes. Serve with baked potatoes for example. Enjoy!
