Keith Floyd

Petits pois à l’étuvées

Preserved Fresh Peas

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

It is best to pick the peas when they are young and small. You might win a prize at the village produce show for peas as big as marbles, but you won’t make friends with people’s tummies!

Ingredients

  • 1 lb (500 g) peas (shelled weight)
  • 2½ oz (65

Method

Put all the ingredients into a saucepan with a lid and cook over a low heat. Do not add any water because the peas will cook in their natural juices with the butter. Shake the pan from time to time, so that they cook evenly. (By the way, do not stir with with a spoon or a fork, because it will damage the peas.) When they are cooked, put the peas into glass jars and sterilise for 1½ hours at 302