22. French braised peas
Peas braised in the French style (gently cooked with lettuce, shallots and butter until a muted green rather than being quickly boiled) are sweet and delicious and they go so well with roast poultry. As for ham and peas, oh my, what a glorious combination!
Serve with the citrus brined roast turkey, ham or duck confit and duck fat potatoes.
Fresh product, suitable for freezing. Defrost fully before cooking. Once defrosted, cook and consume within 48 hours.
Empty the contents into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot.