Five ways with peas

Ahhh the humble pea. Let's give it the limelight for a change, and celebrate with five fantastic recipes which put peas at the centre.

Radish and pea salad

Simple, fresh, and seasonal, Xanthe Clay’s salad is perfect as a side dish, or a light meal in its own right. All you’ll need is a teacupful of fresh peas (or frozen, if you have nothing else), thinly sliced radishes and spring onions, a punnet of cress, and an easy dressing made from crème fraiche and a little milk.

Asparagus and pea risotto

An easy PEAsy dinner party main (sorry), Tiffany Goodall’s risotto is made from a jumble of British ingredients including green peas, asparagus, spring onions, and chives. You’ll also need garlic, a green chilli, a splash of white wine, crème fraiche, lemon, and grated parmesan to create this creamy summer dish.

Pea and ham soup

It only takes 25 minutes to get the RSPCA’s pea and ham soup on the table, and will cost you under a fiver to feed two. Sauté onions, bay leaves, leek, and ham or gammon in butter until softened, then add frozen peas and stock before simmering. Blitz in a blender until smooth, the serve with a dollop of double cream.

Quick pea and chorizo paella

Mark Sargeant’s paella is a cheat’s version, taking only 40 minutes to prepare and cook. Peas, chorizo, and garlic all play a big part, and at the very end of cooking time flake in the salmon in large chunks over the finished rice and let the heart warm it gently. Top with lemon wedges.

Peas and broad beans

A quick and simple side dish using the very best of British garden ingredients. Combine smoked streaky bacon with podded peas and broad beans, banana shallots, fresh thyme, cider, Dijon mustard, ribbons of cos lettuce, curly parsley, and, finally, a sprinkling of fresh nutmeg. Stir in cold butter to thicken the juices.

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