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4
Easy
By Gary Rhodes
Published 1999
Fresh peas were not really eaten in Europe until Italian gardeners developed the garden pea as opposed to the field pea (the one that was dried) in the sixteenth century. Since then, we have enjoyed them over the centuries, and they were a classic vegetable to be ‘buttered’ in the British vegetable tradition. I’ve added a few more flavourings here, making the dish more like the classic French pea dish called petits pois à la française.