Head Chef Christopher G. Davies at Lindeth Howe Hotel shares his thoughts and delight at the arrival of June s star ingredient of the month
Fresh Peas and broad beans
Not much can beat the relaxing procedure of podding wonderfully fresh peas-for your own consumption I don’t know of anybody who considers this to be a task and not a pleasure.
Who can resist a cheeky handful of these sweet delicacies as you go along happily podding.
We are also blessed with being able to grow these vegetables with relative ease in our un-predictable climate and they are a staple of many a wet cloudy english vegetable plot.
My absolute favourite dish to use these little wonders with is the classic - Petit Pois a la Francaise
The combination of the tender sweet peas, salty pancetta and pungent shallots are a delight on its own or as an accompaniment to any fish-especially salmon or with lamb.
When I make this dish I then add a little chopped anchovies too for a further explosion of flavour.
Here is my version of this wonderful dish that can be paired with many dishes.
500g fresh podded peas
6 slices of smoked pancetta
6 leaves fresh mint
8 baby onions
6 leaves of crunchy gem lettuce
4 shallots sliced very thinly
100 ml good chicken stock
50 g butter
50ml extra virgin olive oil
Blanch the peas in boiling salted water & refresh in a colander under running cold water.
Saute the pancetta with the onions & shallots then add the stock and anchovies roughly chopped.
Whisk in the butter & olive oil so that it emulsifies add the shredded fresh mint and the peas heat for a few minutes in the sauce and serve immediately