Delighted to have had an email from Astrid for whom purée of fresh peas was the highlight of her ‘Sicilian cena’. How great that she can enjoy fresh peas early in March while away from Norway, staying in her Mediterranean home. We have made our first planting of peas and so can, hopefully, also enjoy this meal even though we will have to wait a few months.

To a kilo of peas cooked in salted water and puréed in a blender add a big knob of butter, black pepper, a few small leaves of mint and a little double cream. Heat in a double boiler. Delicious with veal or gammon and a good way to use peas past their best.