Pepper sauce
This Caribbean condiment is based on Scotch bonnet chillies - serve sparingly alongside savoury dishes or add while cooking for extra heat
‘Doved’ peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp unsalted butter
- 50g bacon lardons
- ½ large onionfinely chopped
- 1 garlic clovecrushed
- 1 thyme sprigplus 1/2 tsp finely chopped thyme leaves
- 200g drained gungo peasfrom a can (or kidney beans)
- dash of pepper sauceshop-bought or homemade (see Goes well with)
- 50g cooked ham hockshredded
Nutrition: per serving
- kcal245
- fat12g
- saturates6g
- carbs16g
- sugars6g
- fibre6g
- protein14g
- salt2.1g
Method
step 1
Heat half the butter in a frying pan on a medium heat and fry the lardons until crisp. Remove with a slotted spoon and set aside.
step 2
Add the remaining butter to the pan with a small pinch of salt and soften the onion, stirring often, for about 5 mins.
step 3
Add the garlic and all the thyme, and cook for about 30 secs, stirring constantly. Stir in the gungo peas, pepper sauce and ham hock. Heat until warmed through, then stir in the lardons. Remove the thyme sprig, season to taste and serve immediately.
