Fresh peas, picked from the garden, breaking open the pod, scraping out the peas, stuffing them in your mouth, chewing he sweet juice from the pod… nothing better.
Too often bagged supermarket fresh peas are old and bitter and, while they’re okay for Muttar Paneer, frozen peas just aren’t the same taste of early summer.
I don’t think many people would associate London-based chef and restaurateur Mark Hix with lovely spring veg – I mean, he might cook it, but only alongside the meaty surf and turf that he normally dishes up. And yet, there he is in the Independent with some rather lovely recipes for chilled pea and fennel soup, an amazing sounding deep-fried pea pods with minted pea mayonnaise, and a must-try pea and spinach curry. Go see here. And if you try it out, let us know how it goes.
Earth to plate 