Peas freeze well. But cooking them in boiling water takes away all the flavour and interest. So this is the method to go for:

  1. The thing to do is to warm them gently for about five minutes in butter. A cup of peas will be enough for two people.
  2. Add them, straight from the freezer, to a saucepan, and warm gently with a couple of knobs (be generous) of butter.
  3. Add half a teaspoon of golden caster sugar, half a teaspoon of smoked salt, and a sprig of mint.
  4. Serve triumphantly!


Medieval version of peas with saffron and shallots

There’s a development of this…. well, I’m not sure ‘development’ is exactly the right word since the idea comes from the The Forme of Cury, a cookbook written by Richard II’s head chef around 1390. Once the peas are cooked it instructs,

“Take onions and mince them, and boil with the peas and add oil. Add sugar, salt and saffron, boil well together and serve”

This really is surprisingly good. The method for this then would be exactly as above, but:

  1. add a finely chopped banana shallot to the frozen peas and fry the two in olive oil rather than butter.
  2. forget the mint, and add some strands of soaked saffron



cooking frozen peas

The saffron donates a lively splash of orange

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