In the kitchen
Keep in the fridge in their pods. To enjoy the best of their natural sweet flavour, eat within a day or two.
Prep & Cooking tips
Shelling peas can be a meditative task, for anything less than a kilo. If it is speed rather than enlightenment that you're after, then split the pile in half and race someone. The loser has to put the pods in the compost bin. Split the pods and thumb the peas into a bowl; if you're feeling frugal, you can save the freshest-looking pods for a thrifty soup.
Once podded, you can snack on them raw. Or, they take only a minute or two to boil, and can be thrown into a curry, soup or stew to cook right at the end.
They needn’t always be boiled; they’ll cook swiftly sautéed in a little butter or as part of a stir-fry. Mint, spring onions, crispy bacon, braised lettuce and boiled potatoes are all natural flavour partners. A substantial soup can be made from the pods, but will need to be passed through a sieve or mouli to remove any stringiness.
1. Stir through pasta
Enjoy garden peas in any number of pasta dishes, stirring through towards the end of cooking to keep them from going mushy. One of our summer veg favourites is this asparagus, mushroom and garden peas carbonara.
Garden peas are a really good BBQ veg. Still in their pods, throw the garden peas on the BBQ for 5-6 minutes, turning halfway. The pods will char and gently steam and cook the peas inside, while absorbing the smoky flavours of the BBQ. As soon as they're cool enough to handle, pod them and enjoy!
Goes well with
Garden peas recipes
BBQ grilled garden peas
Serves: 4 Total time: 10 min
Asparagus, mushroom and pea carbonara
Serves: 2 Total time: 55 min
Gnocchi and crème fraîche with courgettes, broad beans and peas
Serves: 2 Total time: 35 min
Chargrilled spring veg with green sauce and ricotta
Serves: 4 Total time: 30 min
Pea Shoot, Courgette and Whipped Feta Toasts with Burnt Lemon
Serves: 2 Total time: 20 min
Roast sugar snap peas with sugar snap & wasabi dip
Serves: 4 Total time: 25 min
In the field
Meet the grower: Guy Singh-Watson , Baddaford Farm, Devon
Guy Singh-Watson is the founder of Riverford, and grew up on our own Wash Farm, Devon. These days, he also has his own farm just next door: Baddaford. On this 150-acre farm, nestled in a steep-sided valley, Guy and his team grow all sorts of organic fruit and veg for our boxes; from summer strawberries to autumn squash.