Irene Wong's Panthay Noodles
Edna Lewis's Sour-Milk Griddle Cakes

Nigel Slater's Peas with Olive Oil and Mint


Okay, brace yourselves. This one's going to be short and sweet and to the point. Because we all have something else we should be doing - making these peas. You could be wondering why, and I'll tell you. They're likely the only way I will ever cook frozen peas again.

Woah. That's a bold statement, I know. It's even making me a little nervous, to bandy about with superlative threats like that. I mean, I like a regular old boiled frozen pea, lacquered with the barest hint of unsalted butter, just fine and all. Who doesn't? In fact, up until last week, that was the only way I ever ate frozen peas. (Well, except for the time when I threw half a bag into a fake chicken tikka masala. Details, details.)


But these peas, sweetened and mellowed by a barely-stewed onion and trailing the mystical scent of mint and grassy olive oil, are enough to make me put the butter away and declare myself the president and first official member of the Peas-with-Olive-Oil-and-Mint club. Do you think I should start a themed group on Facebook? Or take out an announcement in the paper? Maybe even hire a plane to write a tribute in the sky?

I mean, seriously, where have these peas been all my life?

Not to be a total boss, but I think you should make them for dinner tonight.

Peas with Olive Oil and Mint
Serves 2 as a side dish

4 tablespoons olive oil
1 1/2 cups frozen green peas
1 small onion or shallot, sliced into paper-thin rings
2 sprigs fresh mint

1. Pour the oil into a medium saucepan and add the peas, onion slices, and mint. Add the salt and one tablespoon of water, and cover with a lid. Bring to a boil, then turn down the heat and simmer over low heat for 6 to 7 minutes. Shake the pan occasionally. Serve hot.