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.
I couldn’t wait to get started with a Grilled Asparagus & Baby Gem Salad with Feta & Mint. Grilling your veg keeps them lovely and crisp whilst adding a delicious hint of smoke. This is a great salad to make if you are having a BBQ at the weekend, as it is so quick and easy, especially if you already have the BBQ lit. Mint is everywhere at the moment. One of the first signs of summer in my garden is when the mint reappears from nowhere, green and lush.
If you don’t have any in your garden, be sure to add some to your Riverford order. Like all my recipes you can easily adapt the ingredients and this super salad would have worked just as well with grilled courgettes or even whole spring onions. It occurred to me that a few delicious broad beans would have been lovely scatted on top as well. If you are looking for a good olive oil for this recipe, I would like to recommend Riverford’s Italian Extra Virgin at £5.95 for 500ml. I like the one from Giancarlo in Puglia best – it has a lovely peppery taste.
Serves 2 as a main or 4 as a side
Bunch of Asparagus
One or two Baby Gem Lettuces (depending on size)
½ a Lemon
Extra Virgin Olive Oil
Few Sprigs of Fresh Mint
Snap any woody ends off your asparagus and drizzle with good olive oil and sprinkle with a little salt. Trim the very end off the baby gem lettuce and then cut in half lengthways through the root, taking car to keep it in tack. Cut each half into three wedges. Again drizzle with good olive oil and sprinkle lightly with salt. Heat your griddle or BBQ until smoking. Lay the flat sides of the lettuces on the grill, turning as soon as they have a clear char mark. Do the same with the asparagus making sure they are just cooked through. (It is imperative that your asparagus is very fresh.) Make a dressing with the juice of half a lemon, whisked up with a good pinch of salt and some extra virgin olive oil. Arrange the baby gem and asparagus on a plate and crumble over some feta. Roll up your mint leaves and finely slice to create a chiffonade. Sprinkle over the top and drizzle on your lemon dressing.