The highly esteemed chef Mark Hix has put his face to the pea shoots campaign this year claiming that the tender leaves of the traditional garden pea plant harvested after just two weeks are his first choice in the salad department.
Hix takes a leaf out of Chinese cookbooks and stir-fries pea shoots with butter, rapeseed oil and wild garlic flowers then serves them with scallops or poached sea trout. He also makes a cool minted pea salad with Little Wallop goat’s cheese and a cider vinegar dressing and a flavoursome chilled pea shoot and spring leek soup.
Pea shoots have crunchy stems and delicate leaves, like watercress, and taste of freshly shucked peas. Use them to make a pesto with lightly toasted walnuts, feta and pea shoot fritters or even in a super summery strawberry and cucumber salad with a honey and balsamic reduction.
Drinks wise, a Crossroads Sauvignon Blanc 2008, Marlborough (Wine Rack, £8.99) bursts with crunchy green fruits and is ideal with warm salad and fish dishes.
For more recipes visit peashoots.com