Spring is here, and with it comes the arrival of English peas. I shelled about a pound and a half of them yesterday - long work, for such a little yield - but oh were they tender and delicious.
They popped up beautifully when immersed in boiling water.
And with a kiss of butter and a sprinkle of salt and pepper, made a lovely addition to a Sunday supper of roasted chicken, roasted potatoes, and just-picked red-leaf lettuce.
