Pop them out of their pods then boil for just a few minutes. To turn your garden peas into the star of the plate, make pea pasta: while the pasta cooks, fry a little garlic, add peas and crème fraîche along with lemon zest. Bubble for a few minutes, then add Parmesan and a squeeze of lemon juice. Toss the sauce with the pasta and any fresh herbs you have around. Basil is especially good.
Keep in the fridge in their pods and eat within a day or two for the best flavour.
Country of origin
Grown in Spain.
These work on the same principle as barbequing broad beans: the pods provide a sacrificial vessel in which the peas can steam and cook. Bit of a faff, but worth it if you have access to fresh pods. Cook them for 2-3 mins, until marked and starting to blister. Flip and cook for a further 2-3 mins. When cool enough to handle, pop open the pods and thumb out the peas. You can add them to salads and side dishes.