Peas

Spring is when peas are at their peak, and whether used on their own or still encased in their crispy pods, they add a subtle sweet flavour to many dishes. Here's a guide to the different peas and how to prepare them.

Peas

Ben Dearnley

1 Green peas

Available frozen all year round, common garden peas are also found fresh this month.The pods are tough, so to shell peas, run your thumbnail along the seam of the pod to open it. Steam and toss with butter, chopped freshmint, salt and pepper for a side.
*Fresh peas may not be available in all stores.

2 Snowpeas

These tender pod peas are eaten whole, pods and all - it's why the French call them "mange tout", which means "eat everything". To cook snow peas, remove the strings that run along either side of each pod, then stir-fry or steam them until they're bright green and tender crisp.

3 Sugar snap peas

Just like snow peas, sugar snap peas are eaten whole. They're harvested while the pods are still young and tender, before the peas inside have fully matured.while sugar snap peas are plumper than their flat snow pea cousins, they're still cooked the same way.