Rolls-Royce of Spring Veggies
Blog Entry: Friday 15 May 2009
“Fresh and slightly nutty-tasting, they’re often served as a luxury ingredient in France,” says Gordon. “Peas and broad beans are paired together in a wide range of dishes, making them the ultimate spring vegetable partnership. Unfortunately, peas lose their flavour soon after they’ve been picked so unless you are able to pick them yourself, you’re better off using frozen peas which still retain most of their flavour and goodness.”
“One of my favourite suppers would have to be a simple broad bean and pea risotto. I’ll finish off the risotto with a salty, creamy cheese such as gorgonzola and use the beans and peas to add texture and contrast to the richness of the cheese. For a lighter lunch, try an easy warm salad
of the vegetables with pancetta and mint vinaigrette. The vibrant colours and contrasting textures look and taste wonderful.”
Visit the Times Online to see Gordon’s recipes for Pea and Broad Bean Frittata, an easy to make brunch or supper which you can adapt to suit whatever ingredients you have, and Smoked Ham Hock with Peas and Broad Beans in buttery parsley sauce, delicious with creamy mashed potatoes, or simply served with thick slices of warm toast for
a rustic yet delicious dinner.
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