Minted peas with their shoots

Minted peas with their shoots

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

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 farm. Pea shoots or 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

Quantity Ingredient
300-400g peas, freshly podded, (podded weight)
salt
freshly ground black pepper
1 1/2 teaspoons caster sugar
a handful mint sprigs, leaves stripped, stalks reserved
60g butter
2 handfuls pea shoots

Method

  1. 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.
  2. 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.
  3. Tip in the cooked peas, toss to combine and re-season if necessary before serving.
Tags:
Hix Oyster & Chop House
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