Barbora Ormerod from The Devilled Egg inspires us with her 5 favourite ways to cook with peas
Fresh vs. frozen peas? No contest. Try a pea and mint soup made with peas fresh from the pod and you’ll wish they were in season all year round. Fortunately, pea season lasts 5 months in the cool UK climate, starting in May, so we can forget all about frozen ones for a while.
Seasonal peas are especially delicious raw or lightly cooked; in salads or stirred into curries and stews shortly before service. Here are The Devilled Egg’s tips on making the most of them this year;
- A handful of fresh peas added at the last moment gives wonderful colour and crunch to scrambled eggs or a fluffy omelette.
- Make a summer hummus by blending a few handfuls of fresh peas with chickpeas, tahini, lemon, seasoning, oil and mint. Utterly delicious with flatbreads or crudités.
- For a rapid dinner, combine freshly-cooked pasta with ricotta or mascarpone, lemon zest and fresh peas. Add crispy bacon, chorizo or ham hock for extra happiness.
- Fritters make a terrific lunch, canapé or starter. Combine peas, halloumi, flour, egg, and milk, plus fresh herbs and spices. Shape and fry in a hot pan until golden, then finish in the oven. These are exquisite hot or cold, plain or with toppings, such as smoked salmon.
- Why not try a savoury panna cotta? Take almost any basic recipe, ditch the sugar, infuse the milk with the fresh pods (peas removed), then discard the pods and blend the milk with cooked peas.