Just like how I know Spring is in full swing with the first sighting of tender, forced rhubarb at the beginning of the year; there's no doubting that summer is quickly approaching when the greengrocer begins getting in the first crop of fresh, British peas. 35,000 hectares of British land are given over to the pea-growing industry today, but a large majority are sent away soon after harvesting to be frozen and sold in our supermarkets. Now while I have nothing against the frozen pea, there's nothing quite like the taste and colour of it's fresh counterpart. Popped out it's protective pod and glistening like an emerald earring, I'm just as happy munching away at a brown bag full of these as I am with a stripy paper bag of rhubarb custards from the corner shop. The green pea is low in calories, but high in essential vitamins, minerals and antioxidants. As well as this they're also high in fibre and protein, making them a great diet food as they keep us fuller for longer. To celebrate the start of the season, I've created 3 very different recipes, all of which showcase the humble pea as the star of the show.
Asian satay noodle salad (V)
Ingredients
For the satay dressing:
3 heaped tbsp crunchy peanut butter
1 lime
2tbsp soy sauce
2tbsp hot chilli sauce
1tsp caster sugar
1-2tbsp recently boiled water
For the salad:
150g rice noodles
250g Quorn ‘chicken’ cubes or 1 cooked chicken breast thinly sliced
2tbsp toasted sesame oil
3 spring onions
1 large courgette
200g tenderstem broccoli
100g fresh peas
80g sugar snap peas
1/4 cucumber
A few coriander leaves
Handful crushed peanuts
1tbsp white sesame seeds
Method
1. First, make the satay dressing. Add the lime juice and caster sugar to a small bowl and whisk until the sugar has dissolved. Add the peanut butter, soy and chilli sauce and whisk again until combined. Add 1-2tbsp of recently boiled water and mix until thin and glossy. Set aside.
2. Cook the noodles according to packet instructions. Drain, run under cold water then add to a clean bowl before drizzling over the sesame oil to stop the strands sticking together while you prep the rest of the salad.
3. Add 1tbsp oil to a frying pan and place over a medium heat. Add your Quorn ‘chicken’ and cook for 8 minutes until evenly brown all over. Add the sesame seeds to the pan and toss until all the pieces are coated sparingly. Fry for another minute or so until the seeds are toasted, then remove from the heat and set aside.
4. Put a saucepan on the hob over a medium heat and add a couple of inches of water from the kettle. Trim any dry ends off your broccoli and place in a colander balanced over your pan of water, as to act as a steamer, ensuring the water isn’t touching the base of the colander. Put a lid on and steam the broccoli for 5 minutes. Add your sugar snap and fresh peas and steam for another 3 minutes. You want to keep them crunchy and vivid green.
5. While your veg is steaming, prepare the salad vegetables by thinly slicing the spring onions at an angle to produce long shards, thinly slicing the cucumber into discs, and use a speed peeler to produce long ribbons of raw courgette.
6. Once your veg have finished steaming, run under cold tap water to cool down then add to a large bowl, big enough for all the salad ingredients. Add the noodles, Quorn and salad vegetables to the bowl. Finely chop a few sprigs of fresh coriander and add to the salad along with a handful of freshly crushed peanuts (a pestal and mortar will do it).
7. Finally add the satay dressing and toss until all the ingredients are coated in that lovely peanut sauce.
8. Serve with more freshly chopped coriander, wedges of lime and some sliced fresh chilli, if you like. Enough for 2/3.
(Tastes even better the day after when the ingredients have really had a chance to become acquainted)
Farfalle with peas, lemon and mint (V)
Ingredients
3tbsp extra virgin olive oil
50g unsalted butter
3 spring onions
1 fat clove garlic, minced
150g fresh podded peas
100g pea shots
180g Farfalle pasta
Juice and zest 1 lemon
12 mint leaves, chopped
50g grated Parmesan
Salt and black pepper
Method
1. Place a large pan of water on the hob over a medium heat and salt generously. Once it’s come to the boil add the pasta and cook according to packet instructions (usually around 10 minutes).
2. Add the butter and olive oil to a frying pan and place over a medium heat until melted. Add the chopped spring onions and soften for a couple of minutes, turning the heat down if they begin to brown. Add the minced garlic, fry for another minute before adding the fresh peas, lemon zest and juice, and the chopped mint. Season with salt and lots of freshly ground black pepper.
3. Turn the heat down low and cover to keep warm until the pasta is cooked.
4. By now the pasta should be al dente. Drain the farfalle into a colander and then add the pea shoots to the pasta pan (off the heat) before returning the pasta on top. Add the pea and butter sauce to the pasta along with the grated Parmesan and give a good mix so the pea shoots wilt a little. Serve immediately with extra Parmesan cheese and more fresh mint.
Pea and goats cheese dip (V)
Ingredients:
175g fresh peas
100g goats cheese, crumbled
10 mint leaves
A few marjoram leaves
A few basil leaves
Juice and zest 1 lemon
1 clove garlic, minced
3 tbsp extra virgin olive oil
Salt and black pepper
Method
1. Place a pan of cold water on the hob over a medium heat and add 1tsp sea salt. Once boiling, add your fresh peas and simmer for 4 minutes.
2. While the peas are cooking, add the remaining ingredients to the bowl of a food processor. Drain the peas, then run under cold water to stop them cooking and cool them down. Add the peas to the food processor with the other dip ingredients, then season with a little salt and lots of freshly ground black pepper.
3. Pulse until the mixture is almost (but not completely) smooth. You want a bit of texture.
4. Decant into a clean bowl and serve alongside crudités of your choice. Baby carrots, celery and plain tortilla chips all work well.
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