PEAS are a staple vegetable in most households, easy enough to store in the freezer and super quick to cook. If in doubt, have some peas with it!

But peas deserve a little more culinary glory, especially when they’re in season, as they can be so much more than just a side dish or token vegetable to accompany your chicken and chips.

Fresh garden peas are in season through June and July so now is the time to try them. Grab a big bag of fresh peas from the market and get the kids involved in shelling them – there’s nothing quite like a fresh pea straight from the pod!

Fresh peas need little cooking; just a few minutes in some boiling water or in a steamer then served simply with some butter and a little salt and pepper to allow their flavour to sing.

However, there are lots of other ways to incorporate this sweet little gem into your seasonal cooking, whether blitzed up into a ‘super green’ soup, used as the main ingredient in a risotto or pasta dish, tossed into a salad or even whizzed into a zingy summer dip.

Mint goes exceptionally well with peas and my minted pea puree is the perfect accompaniment to grilled fish and chicken or, if you’re a vegetarian, ingredients like halloumi or tofu. Either way, it’s the peas that are the star of the dish.

Today’s recipe is a solid favourite on the restaurant menu, especially during the summer months. Serve with some buttered new potatoes for a really fresh and tasty seasonal supper.


(Serves 2)

2 salmon fillets (approx. 150g each)

60g butter (10g for the salmon and 50g for the peas)

200g petit pois or garden peas

100ml chicken or vegetable stock

4-5 fresh mint leaves

Olive oil

Salt and pepper

Rocket or watercress to serve

Pre heat oven to 200c/390F/Gas 6.

Set an oven-proof frying pan over a high heat with two tbsp of olive oil. When the pan is really hot place the salmon skin-side up and cook for five minutes.

Carefully remove any excess oil from the pan before turning the fish over. Season with a little salt and pepper, place a small knob of butter on top of each fish fillet and bake in the hot oven for 10 minutes.

Meanwhile, simmer the peas in boiling water for a few minutes and drain. Return to the pan and add the stock, butter and the mint then blend to a smooth consistency.

To serve, spoon a little of the pea puree onto each plate and top with a salmon fillet. Finish with a handful of rocket or watercress and a drizzle of olive oil.