Un Bon Petit Plat....de Petit Pois
Petit Pois à la Française.
Here's a classic French way of preparing freshly podded peas. 1.2kg of peas should give you roughly 500 g of peas. Put them in a pan with 30g butter, a tied bouquet of fresh herbs, such as flat parsley, chervil and tarragon or summer savoury if you can find it, and 12 new baby onions, 1 tablespoon of sugar, a pinch of salt and the heart of a small round lettuce quartered (you can also use little gem). Mix well, cover with 200ml water and bring to the boil. Reduce heat, cook for 20-30minutes, depending on the size of the peas. At the end of the cooking time stir in a further 30g of butter. (Don't even think about calories; this is gorgeous.)
This dish is particularly good with a roast pigeon placed on top with its juices going into the mix (or use a poussin).