To pod peas, simply snap the ends off and open the pod by running your finger along the seam. Remove the peas and discard the pod. A kilo and a half of peas will yield 500 g podded peas.
500 g podded peas
Sprig of mint
2 tbsp butter
Salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring a saucepan of water to the boil. Add peas and mint and cook for 5–6 minutes, until tender. Drain the peas, add butter and season with salt and pepper.
Minty pea mash
Boil the peas as directed in the fresh garden pea’s recipe. Drain well, remove mint and season the peas with salt and pepper. Add butter and mash roughly. Pea mash is great with pan-fried salmon, lamb cutlets or roast chicken.