Fresh-picked sweet peas don’t need much to be fabulous. A couple of simple herbs or spices and you have yourself a beautiful and tasty treat. Serve these peas over plain rice or polenta to let them shine, or add them to a salad with some toasted walnuts and tender greens for something a bit different.

Yield: 2 servings

What you need:

• 1 shallot, finely diced
• 1-1/2 to 2 cups of fresh shelled peas, no need to be too precise about it
• 1 tsp grated ginger
• the zest of one organic lemon
• 2 tsp toasted (or virgin) sesame oil
• 1 tbsp water
• a pinch of salt or two

What you do:

1. Heat a non-stick (read cast-iron) pan over medium heat. When hot, add the oil and shallot. Sauté until the shallot is translucent.
2. Add the peas and stir them around some. Add a couple of pinches of salt, the tablespoon of water, stir again and then cover the pan with a tight-fitting lid. Turn the heat to low and simmer/steam the peas until bright, sweet and tender.
3. Remove the lid, bring the heat back up to medium and add the ginger and lemon zest. Stir to mix and quickly cook off any water remaining in the pan.
4. Serve immediately.