1. Shell peas by breaking pods and removing peas. Discard any that are discoloured. Rinse well and cook immediately for optimum flavour.
2. Cook in just enough salted boiling water to cover the peas, for 2-3min depending on size. Drain and serve.
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Classic glass bowl (0.5 litres), Pyrex. Montreux saucepan (without lid) (1 litre, 14cm), Kuhn Rikon UK. Small white plate, pink-sided chopping board, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
