Select fresh peas with bright green pods that are firm and plump. Peas don't need fussy preparation when they're in season. Boil them briefly until just tender, add a knob of butter and season ...

If the peas are looking a little dry after 3–4 hours, add an extra 100ml/3½fl oz or so just-boiled water and continue cooking. By the end of the cooking time, the peas should be completely ...

Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes. 3. Add the peas and cream to the skillet and boil over high heat until the sauce has ...

Remove from the heat. Boil the peas for 3 minutes in plenty of water. Drain, add the lemon peel and butter and crush the peas with a potato masher, taste and season. Serve the lamb on the risone ...