Newly picked and shelled? Best eaten raw, but, that crunchy sweetness will not last so, if you cannot eat them right away, blanch 2 or 3 minutes in boiling salted water. Drain. Immediately plunge into cold water. Drain. They will keep their colour and sweetness to serve raw in salads or just as a nibble! Some people like to add a sprig of fresh mint and a knob of butter to hot freshly cooked peas before serving.

Serves 4

Put the peas, herbs and oil into a saucepan to cook covered on medium to low heat for 4 or 5 minutes. Season to taste with salt, pepper and a squeeze of lemon juice; serve hot or cold.  Try this dish with spices like coriander, ginger and cumin instead of herbs.

Makes a delicious summer soup, pasta sauce, to stir into risottos or a dip.

Serves 4

Simmer the peas in stock or salted water till tender (5 minutes). Drain a little reserving the liquid. Puree in a blender with cream and butter then season to taste with salt and ground black pepper.

Serve hot or chilled as a soup adding more vegetable stock to thin a little, garnish with chopped mint or parsley.

Stir into pasta blended to taste with grated hard cheese, add to risottos just before serving or simply enjoy as a dip or side dish.