Ingredients

Olive oil

200g sliced pancetta

1 medium onion

400g new potatoes

250g shelled or frozen peas

450g shelled or frozen broad beans

2 leftover heads roast garlic from roast leg of lamb

2 tbsp sherry vinegar

300g leftover carrots from roast leg of lamb

Leftover gravy from roast leg of lamb made up to 400ml with water

150 ml dry sherry

2 sprigs fresh mint

Small handful of fresh parsley

Salt and pepper

Method

Heat a generous splash of oil in a heavy-based frying pan over a medium heat. Snip the pancetta into the hot oil, cook for a few minutes until crisp, then lift it out. While the pancetta is cooking, peel and finely chop the onion. When the pancetta is cooked put the onion into the frying pan, lower the heat and let it soften for 7 min. Meanwhile, wash, scrub or scrape the potatoes and cut into slices the thickness of a pound coin while you wait for the onion to soften. Once the onion is soft, squeeze the roast garlic from its skin and add to the softened onion. Stir for a couple of minutes, adding a little more oil if necessary. Turn the heat up, splash in the sherry vinegar and let it boil away to nothing. Add the potatoes and carrots to the onion mixture and stir them for a couple of minutes so they start to brown. Now add the stock and bring the lot to a simmer, then season and simmer gently for 15 min. Add the sherry or vermouth, and the peas and beans. Cook for a further 5-7 min. Strip the mint leaves from their stalks and roughly chop the leaves along with the parsley. Finally, add the herbs and return the pancetta to the pan. Stir everything about and serve immediately with lots of crusty bread to mop up the juices.

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