200g chorizo sausage
250g speck, skin removed, cut into lardons
2 spring onions, white part only, trimmed, halved
4 shallots, sliced
½ leak, thinly sliced
3 cloves garlic, roughly chopped
¼ cup extra virgin olive oil
1 bunch parsley, roughly chopped
1 bunch mint, roughly chopped
80g unsalted butter, coarsely chopped
500g frozen peas, defrosted
60ml chicken stock (¼ cup)
½ iceberg lettuce, shredded
Slice a few incisions in the chorizo and place on a grill pan on medium high heat, turn occasionally.
Heat a frying pan over medium-high heat, add speck rind to a hot pan and allow the fat to render. Add speck and fry until golden, for 3-4 minutes.
Add onions, garlic and butter and stir occasionally until onion is tender, 3-4 minutes. Add peas, herbs, oil and stock, bring to a simmer.
Add lettuce and simmer until lettuce is tender and liquid has reduced to coating consistency, around 3-4 minutes. Remove the rind, season to taste and serve warm with the grilled chorizo on the side.