Peas please me. Actually, there are few greens that please me greater than peas. For the following few weeks, my year-round staple, frozen peas, will likely be changed by contemporary peas of their pods. Nobody is extra excited than my two-year-old son, who pods and eats them uncooked. There’s a pleasing childlike high quality to peas, which I’m certain is why they’re so extensively liked. This week, we’ve eaten them on this salad with salted lemons, ricotta and leaves; we took a brown bag of them to a picnic with a bit of pecorino; and we now have even had peas for breakfast, smashed with herbs and olive oil, then piled on to flatbreads with poached eggs, chilli and lemon.

Poached egg, pea and chilli flatbreads (pictured above)

Prep 20 min
Cook dinner 20 min
Serves 2

200g freshly podded peas (about 500g of their pods)
Salt and black pepper
Olive oil
1 pink chilli, finely chopped
A small bunch coriander, chopped, plus extra to serve
2 eggs
2 flatbreads or pittas
2 heaped tbsp Greek yoghurt
1 tsp pul biber (Turkish chilli flakes) or a pinch of dried chilli flakes
1 lemon

Convey a pan of salted water to a boil and add the peas. Cook dinner for about three minutes, then scoop them out, holding the water within the pan, simmering gently.

Mash the peas with some salt and pepper (or pulse a couple of occasions in a meals processor), then add a drizzle of oil. Stir in half the chopped chilli and many of the coriander.

Subsequent, poach the eggs. Everybody has their very own technique – I drop them right into a just-simmering, shallow pan of water for 3 to 4 minutes, relying on the temperature of the eggs and the way runny I would like them, then scoop out and drain them properly.

Whereas the eggs are cooking, heat the flatbreads within the oven or in a dry frying pan on a medium warmth for a minute or so on both sides. As soon as heat, serve topped with the peas, a little bit yoghurt and a poached egg, then end with the remaining chilli, coriander, the pul biber and a squeeze of lemon.

Peas, salted lemon, ricotta and sticky dates

Anna Jones’s peas, salted lemon, ricotta and sticky dates. {Photograph}: Matt Russell for the Guardian

Prep 10 min
Cook dinner 20 min
Serves 4

400g freshly podded peas (about 1kg of their pods), or frozen petits pois, defrosted
2 tbsp extra-virgin olive oil, plus extra for ending
1 tbsp white-wine vinegar
Salt and black pepper
1 unwaxed lemon
250g ricotta
Four dates
Four handfuls pea shoots, or different delicate salad leaves

Blanch the peas in boiling water for 2 minutes. Drain properly and, whereas heat, gown with the oil, vinegar and a superb pinch of salt, then grate over the zest of half the lemon and put aside.

Season the ricotta, grate over the zest from the opposite half of the lemon and drizzle with a little bit olive oil.

Lower the lemon in half. Take one half and reduce it in half once more, selecting out any massive pips. Relaxation the flat facet of every quarter on the chopping board and slice the lemon, peel and all, as thinly as you’ll be able to, then put it right into a bowl with a superb pinch of salt and blend properly to make your personal, fast preserved lemon.

Take away the stones from the dates. Warmth a frying pan over a medium warmth, add a splash of olive oil, then cook dinner the dates for a few minutes till they’re heat, chewy and are starting to caramelise.

When you’re able to eat, unfold the ricotta over the bottom of every plate or dot into bowls. Scatter over the peas, then the nice and cozy dates and the preserved lemon items. Combine the shoots or leaves with the juice from the opposite half of the lemon and a drizzle of olive oil, and lay excessive of the peas and ricotta.

  • Meals styling: Anna Jones. Prop styling: Anna Wilkins. Meals assistant: Nena Foster

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