Icon - Arrow LeftAn icon we use to indicate a rightwards action. Icon - Arrow RightAn icon we use to indicate a leftwards action. Icon - External LinkAn icon we use to indicate a button link is external. Icon - MessageThe icon we use to represent an email action. Icon - Down ChevronUsed to indicate a dropdown. Icon - CloseUsed to indicate a close action. Icon - Dropdown ArrowUsed to indicate a dropdown. Icon - Location PinUsed to showcase a location on a map. Icon - Zoom OutUsed to indicate a zoom out action on a map. Icon - Zoom InUsed to indicate a zoom in action on a map. Icon - SearchUsed to indicate a search action. Icon - EmailUsed to indicate an emai action. Icon - FacebookFacebooks brand mark for use in social sharing icons. flipboard Icon - InstagramInstagrams brand mark for use in social sharing icons. Icon - PinterestPinterests brand mark for use in social sharing icons. Icon - TwitterTwitters brand mark for use in social sharing icons. Icon - Check MarkA check mark for checkbox buttons.
You are reading

Recipe: Peas with Ham and Cheese from Kitchen Garden Experts

Search

Recipe: Peas with Ham and Cheese from Kitchen Garden Experts

May 21, 2014

Hugh Fearnley-Whittingstall’s River Cottage restaurant is just one of the restaurants featured in Cinead McTernan’s Kitchen Garden Experts: Twenty Celebrated Chefs and Their Head GardenersMcTernan writes, “At River Cottage, [Head Chef Gill Meller] likes to place bowls of peas in the pod down the supper tables, carefully arranged next to bowls of salty pork crackling. This is more of an assembly than a recipe.”

Call it an assembly or a recipe, here’s a simple way to celebrate the sweetness of the homegrown pea:

Photography by Jason Ingram.

Above: River Cottage is so much more than a television program, many cookbooks, and a restaurant (although it is all of the above). The original rented cottage in Dorset (by the river), has been supplanted by River Cottage HQ, in nearby Devon. The message of its founder, food campaigner Hugh Fearnley-Whittingstall, was and still is: stop depending on the supermarket.

Above: Enter, freshly picked and podded garden peas.

Peas with Ham and Cheese

Serves 2-3 as a starter

Ingredients:

For the labneh:
1 3/4 pints plain, whole milk yogurt
1 tsp fine sea salt

To serve:
Handfuls of podded garden peas
8 slices of good quality, air-dried ham
Handful of tender pea tops, plus any with nice flowers
12-16 small mint leaves
A few small nasturtium leaves
Extra-virgin olive oil
Salt and pepper
Toasted sourdough bread

Instructions:

For the labneh, put the yogurt in a bowl, add the salt and mix well. Line a sieve with a thin cotton cloth and place it over the bowl. Spoon the yogurt into the muslin, then flip the sides over the yogurt to enclose. Leave in the refrigerator for from 24 to 48 hours. Turn over every now and then so the liquid drains evenly. The yogurt should resemble a soft cheese.

To serve, add peas to slightly salted boiling water for 1-2 minutes. Drain and refresh in iced water to stop the cooking process and retain the fresh green color. Divide the slices of ham between four plates, followed by a spoonful of labneh. Scatter over the peas, their tops and flowers, the mint, and nasturtium leaves. Trickle with good olive oil. Season and serve with toasted sourdough bread.

For more plot to plate ideas, see Required Reading: Kitchen Garden Experts.

Finally, get more ideas on how to successfully plant, grow, and care for peas with our Peas: A Field Guide.

Interested in other edible plants for your garden? Get more ideas on how to plant, grow, and care for various edible plants (including flowers, herbs and vegetables) with our Edible Plants: A Field Guide.

(Visited 79 times, 2 visits today)
You need to login or register to view and manage your bookmarks.

Have a Question or Comment About This Post?

Join the conversation

v5.0