Pea, shallot and mint

Empty the peas into a large colander or sieve and pour a kettle’s worth of boiling water over the top of them. Leave the steaming peas to sit for a few minutes while you move onto the shallot.

Heat the olive oil in a heavy-based frying pan over a medium heat. Add the shallot and gently fry until soft, but not coloured.

Add the gar