Young and tender pea pods are delicious devoured whole, while older, more fibrous ones can be turned into a delicious sauce, or charred and dipped in tamari and oil Frozen peas are great, but I find ...
Blitz and sieve those pods into a flavour-packed, emerald-green puree that’s perfect for stirring through a risotto base Inspired by Raymond Blanc’s pea risotto from his 2015 book Kew on a Plate, ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results