I love growing peas. They are so perfect from begging to end. The flowers are so pretty and there is nothing nicer than seeing the kids picking the pods and popping sweet, young peas straight into their mouths.
This Petits Pois à la Française is a classic dish of braised peas, but I like to make a rather more modern version, cooking it for much less time to keep it fresh and vibrant, both in colour and taste.
A Modern Petits Pois à la Française
1 large cos lettuce (I used Batavia)
400g freshly podded peas
The white part of 6 spring onions, sliced
Salt and freshly ground black pepper
Large pinch of sugar
Several mint sprigs
Wash and drain the lettuce.Melt the butter in a large, stainless-steel pan. Add the spring onion and fry for a few minutes without any colour. Add the peas and the lettuce to the pan with a pinch of salt, freshly ground black pepper and a pinch of sugar (optional). The peas should cook in the water released from the lettuce whilst it braises. This should only take a few minutes. If necessary, add a dash of water. When the peas are cooked and the lettuce wilted, add the mint sprigs. Check seasoning. Serve warm.