Five ways with peas
1 RICE BOWL
Assemble a poke-style bowl with cooked peas, avocado, cucumber, cooked sushi rice and strips of smoked salmon. Season with sushi vinegar, drizzle over a little soya sauce and scatter with sesame seeds.
2 SATISFYING SALAD
Create a warm salad with cooked peas, crumbled feta, quinoa, chopped mint, lemon zest, rocket and extra virgin olive oil. Capers or quick-pickled red onion add extra zing.
3 NO-AVO ON TOAST
Mash cooked peas with salt, coriander leaves and finely chopped chilli using a pestle and mortar. Stir in a little Greek yoghurt plus lots of lime juice, then serve on sourdough toast.
4 SPRING SOUP
Soften sliced salad onions and crushed garlic in olive oil over a low-medium heat, then add stock, chopped green beans and snapped-up spaghetti. Stir in cooked chicken, adding peas for the final few minutes. Swirl through a dollop of fresh basil pesto to finish.
5 SPICED MUSHY PEAS
Sauté chopped onion in oil with cumin and coriander seeds, adding peas for the final few minutes. Add lime juice and chopped coriander leaves, then crush with a fork. Enjoy alongside roasted new potatoes and steamed white fish.
Homegrown apples are at their sweetest, juiciest best right now, so fill up that fruit bowl and support British orchards at the same time. From blushing Royal Gala to crisp Co and tangy Bramley, every variety is unique, but all are a pleasure to cook with. While apple pies and crumbles will never go out of fashion, add this versatile fruit to savoury dishes, too – tart green apple pairs perfectly with fennel, or try grating into salads and slaws. A squeeze of citrus will discourage the flesh from browning too quickly once cut”