We only buy what is in season at the time, to be as close to the natural environment as possible. Peas are in season between June and July. Executive Chef Daniel Galmiche advises how best to enjoy them.
I always look forward to the change of seasons and how that is reflected on our plates, especially when it comes to side dishes and salads. Each season brings its own special selection of vegetables. The fresh, the earthy, the tender, the robust and the sweet, there is always something delicious and new to enjoy.
Peas are one such vegetable that add a wealth of flavour and texture and are available June to end of July. Whether steamed, sautéed, roasted, baked or grilled, the possibilities are endless and the bonus of growing them yourself is that you gain all of the flavour. Lightly blanched really retains their texture and are wonderful to eat alone.
Peas are best when not prepared with too much fuss. Lightly blanched or boiling briefly and they can be added to stews and risottos or pasta.
Or – peas and pancetta, what a wonderful combination. Indeed, fresh peas are really versatile and so much tastier fresh from the garden and used in more innovative ways.
For wine matching, a fresh Loire Sauvignon Blanc can go well with creamy pea risotto, whereas a more exuberant herbaceous Marlborough version can go well with a heavier pasta. For a pea salad, a not-too-leesy Picpoul or Albariño would work well too – the clean and neutral notes would enhance the delicate pea flavours…bon appetit!