The sweetness of the peas is smartened up by the pepperiness of the radishes and the cress; and the wake-you-upness of the spring onions; and the sharpness of the lemon salt (add a little lemon zest if you don’t have any just to hand.

for ten

  • 1.5 kg/3 lb petits pois or ordinary frozen peas
  • 150g/5 oz radishes, thinly sliced
  • 5 spring onions – thinly sliced – include about two inches of green
  • 13 tbsp crème fraiche
  • 3 tbsp full milk
  • 3 punnets cress, snipped away from the base it’s growing on
  • Indonesian long pepper
  • pinch of lemon salt


  1. allow the peas to defrost
  2. mix the whole lot together

    lemon salt

    The lemon salt takes the edge off the sweetness of the peas. If you don’t have any just use ordinary salt and add some lemon zest

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