Tonight we will mainly be eating...

....Minted Pea Soup with Crispy Pancetta and Sour Cream

Put 1/2 stale white loaf ripped into bits on a baking tray. Sprinkle with mint leaves and pancetta and drizzle with olive oil. Bake in oven for 20 minutes till crispy. Meanwhile...slowly fry chopped spring onions and more mint leaves in butter for 3 minutes, add 500g of frozen peas and 2 pints of chicken stock, bring to the boil, add 100ml of double cream and simmer for fifteen minutes. Pour it all together and liquidise. Serve hot or cold with sour cream. Mmmmm...

Enjoy!