In the end it took a dozen of us to finish picking all the peas and pack them into last Friday’s veg boxes. Grateful thanks to professional growers Bridget and Mark N and to Camel CSA’s volunteer picking and packing team members Anne, Bob, Charlotte, Danny, Mike, Penny, Robert, Simon, Toby and Trish.

This is a 10-minute meal from Hugh-Fearnley-Whittingstall via Guardian Cook that uses the beans or peas from Camel CSA’s veg boxes this week. Hugh says: “Broad beans are among my favourite vegetables and this dish makes the most of them. Fresh baby peas are a great, similarly fast-cooking alternative, and you could use bacon in place of the chorizo.”

Serves 2
Preparation / cooking time: less than 10 minutes

Ingredients
250g baby broad beans
1 tbsp olive oil
100g cooking chorizo, sliced or diced
Sourdough, toasted

Method
Bring a pan of salted water to the boil, throw in the broad beans or peas and cook for just 2 minutes, then drain them well. Meanwhile, heat the olive oil in a small frying pan over a medium heat, add the chorizo and fry for a minute or so until lightly crisp. Throw the drained beans or peas into the pan with the chorizo and toss for a minute, so the beans are heated through and coated with the delicious, spicy red oil. Serve at once, with bread, or piled on to toasted garlic-rubbed sourdough as a bruschetta.

• Simple ways with broad beans

Picture: Shayne and Lucia House

They take a long time for our volunteers to pick, but – oh boy! – the newly-harvested peas are really worth it.

This week everyone has: –
* peas in pods / mangetout (Camel CSA)
* new potatoes (Mark Norman, Bodmin)
* broad beans (Camel CSA / Mark Norman)
* cauliflower (Camel CSA)
* mixed lettuce bag (Camel CSA)
* flat-leaved parsley (Camel CSA)

Standard boxes have extra new potatoes plus:
* carrots (Camel CSA)
* beetroot (Camel CSA)
* spinach / Swiss chard (Mark Norman)

* = grown to organic principles

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