Slice the carrots in half lengthways and place on a perforated tray and in a pre-heated oven steam setting 100 degrees for 8 mins
Heat a medium size frypan over medium heat and add a splash of olive oil and a small knob of butter and cook the bacon until beginning to colour
Once the bacon has coloured add the shallot and continue to cook for 2 mins
Remove the carrots and add the peas to the same tray and return to the oven and steam for a further 2 mins Add the chicken stock to the pan and lightly season and increase the stove temperature to high
Once the carrots and peas are done add to the pan and cook for a further 2 mins
Add the lettuce and remaining butter and cook until just wilted, finish with chopped chives and serve