This month's best
Eat Seasonably Use Them Up Tips for Peas
- Make a pea puree – a delicious accompaniment for anything from fish and chips to roasted ham. Sautee some spring onions briefly and then add some cooked peas with a little stock. Whizz everything up with a blender. Watercress makes a lovely addition.
- For a quick and easy vignole – try sweating some spring onion and then adding a few good handfuls of shelled peas and broad beans along with some drained artichoke hearts. Add some good quality chicken stock and make a “cartouche” over the top of the vignole by draping with prosciutto. This will keep the moisture in and impart all of its lovely flavour. Let everything cook very gently for 15 minutes or so. Season well and scatter over lots of freshly chopped mint. Delicious served with slow cooked lamb shoulder.
