Chicken Hearts, Peas and Bacon recipe

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Packed with a punch and nutrient rich, chicken hearts are an incredibly versatile and underused ingredient in British homes.

As they are lighter than the usual red meat offal, chicken hearts can be the perfect introduction for non-offal eaters and are certain to be a big hit with them as well.

Taking just a few minutes to cook up, they can form the basis of a quick & easy but delicious meal. Paired here with a fresh, creamy dressing - chicken hearts are set to be a staple in any repertoire.

Ingredients

250g

Properly Free Range Chicken Hearts
250g

Bacon Lardons
2 handfuls

Fresh peas
2

Cloves of garlic, sliced
2

Baby gem lettuce, shredded
4 tbsp

Crème fraiche
A few sprigs

Mint, chopped
1/2

Lemon, juiced
A pinch

Pure Sea Salt

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Method

Take a cast iron pan and place over a high heat, once the pan is hot add the bacon lardons and render done until they are crispy and golden.
Next, add the chicken hearts and chopped garlic into the pan and fry for 2 minutes.
To the hearts, add peas, crème fraiche, mint and shredded baby gem lettuce and cook down for a further 2 minutes. Add a squeeze of lemon juice, season to taste and serve.