1 tsp chicken stock concentrate, (we used Knorr Touch of Taste)
4 tbsp crème fraîche
1 tbsp chopped tarragon
1 Little Gem lettuce, cut into wedges
4 spring onions, sliced at an angle into long shreds
Make a quick pud too
Instant strawberry ice: Tip 200g frozen
strawberries (you can freeze your own for this) into a food processor with 1 large banana, a 100g pot
strawberry fromage frais and a sprinkling sugar. Blend until smooth and eat straight away.
Fry the lardons or bacon in the oil in
a large, deep frying pan for 1 min. Pour
in the Vermouth and allow to bubble up.
Meanwhile, put a large pan of salted water
on to boil, add the fresh tagliatelle, then
cook according to pack instructions.
Tip the peas in with the bacon, then pour
in 100ml water, the stock and crème fraîche.
Stir well, then add the tarragon, lettuce and
spring onions. Cover the pan and cook for
3-5 mins until the lettuce is tender, but not
wilted. Drain the pasta when ready, then add
to the pan and toss together until well mixed.