Minted Peas with their Shoots

Name: Minted Peas with their Shoots
Yield: Serves 4-6
Cuisine: British
Ingredients: a handful of mint sprigs, leaves stripped, stalks reserved; 1½ tsp caster sugar; salt and freshly ground black pepper; salt and freshly ground black pepper; 300-400 g freshly podded peas (about 1 kg before podding); a couple of handfuls of pea shoots; 60 g butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Peas are an all-time great summer vegetable that can involve the whole family - whether it’s harvesting from the garden or a day out at a pick-your-own tendrils are often overlooked, yet I love using them in salads or just quickly tossing them in butter to eat on their own or with the peas themselves.

Ingredients

300-400 g freshly podded peas (about 1 kg before podding)
salt and freshly ground black pepper

Europe
United Kingdom
Side dish
Summer
Gluten-free
Vegetarian

Method

For the peas, bring a pan of salted water to the boil with the sugar and mint stalks added. Tip in the peas and simmer for 4-5 minutes or until tender, then drain and discard the mint stalks.

Melt the butter in a wide pan. Add the pea shoots, quickly season with salt and pepper and toss for a few seconds until they are just wilted.

Tip in the cooked peas, toss to combine and re-