Clare Latimer returns from holiday with some delightful summer recipes for peas

I HAVE this wonderful memory as a child aged about six, sitting in the back garden of my home podding peas and broad beans for my mum to serve for lunch or dinner.
The weather always seemed to be balmy hot, the dog would be lying under the azalea bush and the rabbit would be digging holes all over the lawn.
The pea pods were always bulging and packed tight with lovely hard sweet peas and the broad beans where in this lovely soft and cosy bed with plenty of space between each one.
The peas were always cooked with lovely fresh mint from the garden and the beans were normally cooked and then just served with butter.
Only when I started catering did I have a client who insisted on not only podding the beans but also then peeling the other pale green skin as well.
This was fine when he had a few guests but it became a nightmare when lunches stretched to more than 10 people and it certainly meant that I had my work cut out the night before while probably watching the highlights of Wimbledon.
Now there are so many different ways to serve these vegetables and here I will give you a taste.

BROAD BEAN AND PEA CHEESE FLAN
This dish can be served straight from the oven or for the well organised it can be frozen and then brought out and reheated at the drop of a hat.

Ingredients, serves 4
185g shortcrust pastry;
50g fresh peas, shelled;
125g broad beans, shelled;
125g soft goat’s cheese
one tbsp chopped fresh chives;
one egg;
150ml milk;
two tbsp double cream;
salt and freshly ground black pepper;
one tbsp Parmesan, freshly grated.

Method
Preheat oven to 200C/400F/Gas 6.
Roll out the pastry and use a 20cm flan dish. Bake blind for 15 minutes and then press down the pastry if it has risen and leave to cool.
Lower the oven temperature to 160C/300F/Gas 2.
Bring a pan of salted water to the boil and add the beans and peas. Simmer for ten minutes and then drain and rinse under cold water.
In a bowl mix the goat’s cheese, chives, egg, milk and cream and then season with the salt and pepper.
Put the peas and beans into the pastry case and then pour over the milky mixture. Sprinkle with the Parmesan and then bake in the oven for 25 minutes or until the filling has set. Serve warm with salad.

GNOCCHI WITH PEAS, SPINACH AND RICOTTA
This is a lovely supper dish and served with a good green or tomato salad and a glass of Rose, what could be better?

Ingredients, serves 4
225g fresh spinach, washed and destalked;
225g fresh peas, shelled;
About 10 fresh sage leaves;
two eggs;
200g ricotta cheese;
little grated nutmeg;
salt and freshly ground black pepper;
85g Parmesan, freshly grated;
three tbsp breadcrumbs;
185g plain flour;
25g butter.

Method
Cook the spinach in boiling salted water for about three minutes and then drain very well squeezing all water out with your hands.
Cook the peas same as above for about 10 minutes and then drain.
In a food processor put the spinach, peas, four sage leaves and chop finely. Add the eggs, ricotta, nutmeg, salt, pepper, half the Parmesan, breadcrumbs and nearly all the flour. Mix well adding more flour if necessary. The mixture should be firm enough for a spoon to stand up in.
Using well-floured hands, take a piece of mixture about the size of a heaped dessertspoon, and roll lightly into a small oval.
Repeat until all the mixture is used. Bring a large pan of water to the boil, reduce the heat and then drop in each gnocchi, few at a time, and cook for four minutes or until they have risen to the surface. Remove from the pan with a slotted spoon and drain.
Put in a warmed serving dish, cover and keep warm. Repeat until the mixture is used.
Melt the butter with the remaining sage leaves and then pour over the gnocchi. Serve with the remaining Parmesan.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk