Cold Pea Soup with Chives and Lemon

There's no fresher summer dish than a cool soup featuring just-picked peas. If the chives are blooming, snip off the edible purple blossoms to use as garnish. For vegetable stock, we suggest a light-coloured bouillon made from either powder or cubes or a homemade stock so the soup retains the purest green colour. Canned vegetable stock's reddish hue will darken the soup.

Snow Pea, Shrimp and Carrot Sauté With Brown Butter

Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook! Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed rice or couscous.

Fish & Chips (with mushy peas)

If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
 

A fisherman’s tale

In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.

Green Pea Patties

Three-Pea Salad

This gorgeous, delicate salad contains many springtime elements. If using watercress, don't use the hydroponic variety because it is too delicate.

Fennel Pea Risotto

Creamy Pea Crostini

For extra flavour, rub toasted baguette slices with a halved garlic clove.

Peas & Mint Couscous

This vibrant couscous dish is a bright addition to any summertime meal.

Bacon & Pea Risotto