Braised Peas, Rocket and Spring Onions
This is a good recipe for slightly older peas, which, in my opinion, sometimes have more texture and flavour than the younger ones. However, if the peas you are using are very young, give them far less cooking time – 8 minutes at the most.
|3 lb (1.35 kg) peas (unshelled weight), freshly shelled|
|2½ oz (60 g) fresh rocket|
|12 bulbous spring onions|
|1½ oz (40g) butter|
|pinch golden caster sugar|
|1 rounded teaspoon Maldon sea salt|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection
First trim the spring onions: you need only the white bulbs (the rest can be chopped and saved for something such as a stir fry).
Pull off any thick, stalky bits from the rocket and tear the larger leaves in half. Now all you do is put all the ingredients in a large saucepan, together with 3 tablespoons of water, cover with a lid, bring them up to simmering point and simmer gently for 8-15 minutes, depending on the age of the peas.
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