As kids, it was always our job before big lunches to sit down together and remove the peas and beans from their pods and we have extremely fond memories of those times. We used to think we were being a real help to the proceedings; that without us, it would not have been possible to get the lunch ready in time. We were shelling pea champions and the race was on. Now, with children of our own, we see the very needed distraction this seemingly important job created and we encourage our kids to help with such tasks ourselves now. It is also such a great way to get kids engaged in food and they enjoy eating it more as a result. Everybody is a winner in the preparation of shelling peas and broad beans it would seem! We have created this dish with ricotta, but it would also go very well with burrata.
Time: 10 minutes
PHOTOGRAPHY: ISSY CROKER
STYLING: SHAMINA SOMANI & RENÉE WILLIAMS
1 tsp fine sea salt
1 tsp cracked black pepper
Juice of 1 lemon
200g freshly shelled peas
300g freshly podded broad beans
1 green chilli, sliced
2 spring onions, sliced
Few mint leaves
Small handful of flat-leaf parsley leaves
80ml olive oil
Combine the ricotta, sea salt, pepper and lemon juice in a bowl and set aside.
Bring a large pan of salted water to the boil and drop in the peas and broad beans. Cook for around 3 minutes at a rolling boil, then drain and refresh in cold water. Drain thoroughly and tip into a large bowl.
Add the chilli, spring onion, mint, parsley and olive oil and toss together.
Smear the ricotta directly onto a serving plate (or individual plates). Spoon the dressed peas and broad beans over the ricotta and serve.
It’s one of our favourite brunch spots and coffee roasters, and there was no doubt the cookbook was going to be beautiful too. And yes, the jalapeño cornbread recipe is in there too.