Chop each bacon rasher in four and place in a saucepan over a medium heat with a small splash of water to get the fat rendering. After the water has evaporated a little fat should have melted from the rind. Continue to fry the bacon until it just begins to colour Throw in the carrots and shallots then grate over the nutmeg. Soften altogether for 8 minutes or so before adding the peas followed by the cider, mustard and vinegar. Gently simmer all together for ten minutes or so. If adding fresh broad beans drop them in the pan for the last 5 minutes.
Finally season to taste before turning through the chopped lettuce. It should only just wilt with the stalk remaining crunchy. Stir in the cold butter to thicken the juices Serve scattered with freshly chopped parsley or mint