Summer Peas Food

SUMMER PEAS

Steps:

• Spread the lettuce in the bottom of a large pot, add the peas and sugar and dot with butter. Cover the pot and set over medium heat. Cook for 6 to 7 minutes; uncover and test the peas -- they should be bright green and tender. (If not, continue to cook, checking every 2 minutes.) Stir; season with salt and pepper.

SUMMER PASTA WITH PEAS & MINT

Steps:

• Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
• Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
• Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.

DUCK WITH SUMMER PEAS & BEANS

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Score the duck breasts on their skin side with a very sharp knife, then press the cracked pepper on to the skin and sprinkle with the salt. Heat a heavy-based frying pan until it is very hot, then put the breasts skin-side down in the hot pan, without added fat. Cook for 5-6 minutes until the skin is crisp, then turn and cook on the other side for 2 minutes. Transfer the duck breasts, skin-side up, to a baking tray, pour the fat into a bowl and wipe the frying pan clean. Roast the duck for 8-10 minutes, depending on thickness.
• While the duck is roasting, prepare the vegetables. Cook the potatoes in boiling salted water for 10 minutes. Remove the duck breasts from the oven and set aside to rest for about 10 minutes. After the potatoes have cooked for 10 minutes, tip in the broad beans and cook for 1 minute, then add the peas and cook for 3-4 minutes until all the vegetables are tender. Drain well.
• Heat half the duck fat in the frying pan until hot, and cook the bacon until browned, about 4 minutes. Toss in the garlic and veg until piping hot and glossy. Pour in the vinegar, let it bubble, then stir in the parsley, and season with salt and pepper. Serve with the duck.

SUMMER PEA PASTA

Steps:

• Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
• Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.