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  • Seasonal local food recipe No 109: Braised peas, rocket and spring onions

    Posted on August 20th, 2011 Trish No comments

    Recommended by Camel CSA member and expert grower Bridget Gould, a recipe from Delia Smith that would work as well with french beans as with peas. It’s a good recipe for slightly older peas which perhaps have more flavour than younger ones.

    Serves 6

    Preparation/cooking: 15 minutes

    3 lb (1.35 kg) peas (unshelled weight), freshly shelled
    2½ oz (60 g) fresh rocket
    12 bulbous spring onions
    1½ oz (40g) butter
    pinch golden caster sugar
    1 rounded tsp Maldon sea salt

    First trim the spring onions: you need only the white bulbs (the rest can be chopped and saved for something such as a stir fry).

    Pull off any thick, stalky bits from the rocket and tear the larger leaves in half. Now all you do is put all the ingredients in a large saucepan, together with 3 tablespoons of water, cover with a lid, bring them up to simmering point and simmer gently for 8-15 minutes, depending on the age of the peas.

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