Creamy pea and bacon rice

Method

1. Heat a large non-stick frying pan over a medium heat. Add the bacon and cook for 4-5 minutes, stirring occasionally, until golden. Remove and set aside.
2. Add the rice, stir to break up the grains, then add the peas, crème fraîche, lemon zest and a good splash of water. Bring just to the boil, stirring, then reduce the heat and simmer for 2-3 minutes, until the peas are cooked.
3. Stir in the mint and the cooked bacon. Season to taste. Divide between shallow bowls and garnish with small fresh mint leaves. Cut the lemon into wedges and squeeze over the rice to serve.