From pod to pAn

Freshly picked and shelled peas are a taste of summer’s riches. Regular picking encourages more pods to be produced. Those at the bottom of the plant mature first, so harvesting is carried out from the bottom to top. Firm, green pods are selected. Once picked, peas are shelled and eaten quickly for best flavour. Pods are formed of two halves, with a ridge and an indentation either side of the point at which they join. They are easily opened by snapping the stem end and pulling it down the indented side, along the length of the pod. This acts almost as a zip, opening the pod and allowing the peas within to be gently prised loose. Once cooked, peas are delicious served with freshly torn mint leaves.