A Peas Medley

Pod the peas, put in a saucepan and barely cover with water, add a tablespoonful of butter and some mint leaves and a couple of pinches of salt. Simmer for fifteen minutes or so until the peas are tender. Use a slotted spoon to add to a serving dish discarding the mint leaves.

Mean while trim the baby leeks discarding any coarse leaves, cut into thin slices and just cook in a little butter until barely soft. Season with some black pepper and add to the peas.

Trim the sugar snap peas and simmer in salted water for eight minutes or so until barely tender. Drain well and add to the peas mixture.

When ready, warm up the peas mixture, stir in a couple of handfuls of pea shoots and season with a little salt if necessary. Serve and enjoy.