Peas, Fennel and Miso Butter
Peas are a true taste of summer and are a great plant to grow in our gardens, patios and balconies. The other day I was in the kitchen garden and was snacking on the twentieth pod of peas in the morning, and I noticed the fennel had succumbed to the recent heatwave, meaning no bulb BUT a great display of healthy leaves. Feeling adventurous, I took a small fennel frond (a fennel leaf that is almost like a feather) and ate it along with the mouthful of peas. The flavour was so delicious I decided to make a tasty dedicated starter to build upon this pairing and experience in the garden.
Peas, Fennel and Miso Butter Recipe
Serves 1 (The recipe is easily doubled and quadrupled)
Ingredients
75g peas
A large pinch of chopped fennel frond
25g salted butter (I use goats butter)
½ teaspoon of Brown Rice Miso
Borage Flowers
Nasturtium Flowers
Water and salt for boiling the peas
Optional; chive or nigella seeds (see base of recipe)
Young fennel growing
Step 1.
Pod the garden peas into a bowl – try and use the freshest peas possible. Wash and dry the fennel frond and cut the frond into 1-2cm pieces, discarding the thicker stalks so you only have the delicate curly leaves. Add some water and a pinch of salt to a small saucepan and bring to a boil.
Step 2.
Whilst the water heats, thinly slice a nasturtium flower and leave it on the chopping board. Place the borage flowers next to them, ready for decoration.
Step 3.
Fill a mixing bowl with cold water and some ice cubes ready for when the peas have finished cooking. Place the peas in the boiling water and cook for 1 minute. Once a minute has passed, immediately drain the peas with a sieve and place them in the bowl of cold water. Leave to cool.
The garden peas cooling
Step 4.
Melt the butter in the now empty saucepan on a low heat. Once melted, thoroughly mix in half a teaspoon of miso butter, using either a small whisk or a small wooden spoon.
Step 5.
Drain the peas and pat dry with a paper towel. Place them (the peas) in a small serving bowl. Pour the miso butter mix over the peas, and add a large pinch of chopped up fennel fronds. Mix well to combine all the ingredients. Finally, sprinkle the cut nasturtium and the borage flowers and enjoy!
Optional – Toasted nigella or fresh chive seeds
My chives are currently setting seed after a brilliant flowering display earlier in the season. I decided to sprinkle the chive seeds over the ingredients to add some extra nutrition and colour. If you don’t have fresh chive seeds available, you can toast nigella seeds and do the same.
