Three more ways with peas

French braised peas

Place a cup of peas, a handful of shredded lettuce (it’s traditional to use iceberg, but grab whatever is growing in the garden – cos has a lovely texture with the peas), a few finely sliced spring onions and a sprig of mint and parsley in a small pan with a knob of butter and about a quarter cup of water or light chicken stock.  Cover and cook gently for about 15 minutes, then remove the herb sprigs, add another knob of butter, season with salt and pepper and serve.

Sesame snowpeas and sprouts

Cut snowpeas in half diagonally. Steam or blanch briefly with an equal amount of bean sprouts in a little boiling water. Drain then toss through a dressing made from equal amounts of light soy sauce, mirin and rice vinegar, with a dash of sesame oil and white sugar to taste. Top with toasted sesame seeds before serving.

Peas with sage

Boil shelled green peas until just done, then drain and place in a warm serving dish. Crisp a handful of fresh sage leaves in butter in a hot frying pan then pour over the peas.  Serve with grilled fish or roasted chicken.

by Robin Powell