Ingredients

• 1 box of fine beans 
• 500g of frozen petite pois 
• 80ml olive oil 
• 4 banana shallots, finely chopped 
• 4 cloves garlic, smashed to puree 
• 1 tsp thyme leaves 
• Seasalt 
• Pepper

Method

1. Gently confit the shallots in olive oil with the garlic and thyme, low and slow until the shallots are tender and sweet. 

2. Blanch the fine beans until just cooked in boiling salted water. 

3. Drain and toss the beans through the confit, mix well and serve.