These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.
Heat the garlic oil over a medium heat in a smallish heavy based pan that comes with a lid. Fry the pancetta, stirring occasionally, for about 5 minutes until nearly but not quite crisp.
Add the shallot and cook for another 2 minutes or so, stirring, until the pancetta cubes are crisp and the shallot soft. Stir in the dried mint.
Add the frozen peas and stir a little. When the peas have started to thaw turn up the head, add the vermouth or wine and when it starts to bubble add the water to just cover the peas.
Bring to the boil, reduce heat to low then cover and simmer for 15 minutes. Then remove the lid, increase the heat and let it bubble for 5 minutes so the juices reduce and thicken a little.
Remove from the heat and stand for 15 minutes, then stir in most of the chopped fresh mint and parsley. Sprinkle the rest over the top and serve.