Servings: 6

• 1 kg, or 2 1/4 lb fresh garden peas
• 100 g, or 4 oz unsmoked fatty bacon
• 1 lemon
• 3 cloves of garlic
• sprig of parsley
• 1 tsp granulated sugar
• 6 tablespoons olive oil

Having shelled and rinsed the peas, cook them in a frying pan with the oil, the garlic in its "jacket" (do not remove the skin from each clove) and all the parsley.

Douse the peas with a little cold water and cook them with the lid on for a good quarter-hour. Add the diced bacon.

Bring the peas to the boil once more, adding the sugar, salt and a little pepper.