Stosie Madi’s vegan recipe for baked garden peas with spring onions and jersey royals | The new vegan

Could this be the ultimate spring braise? Devour with the nuttiest new potatoes you can find …

Our long, cold, dark winters mean spring pod vegetables arrive late up here in Lancashire. But when they do finally make an appearance, they are plentiful, so we always try to make the most of them while we can. At The Parkers Arms, I often pair peas and beans with local nutty new potatoes, a braise that reminds me of my mother every time I make it. On warm days, she’d make something similar, then put it in the fridge overnight and serve it cold the next day on butter lettuce. I’ve added a few sliced spring onions to the mix, because their delicate allium acidity balances the sweetness of the peas; or, even better, add some shredded wild garlic leaves, if you’re lucky to have a patch nearby (the forests and grounds around us at the Parkers have been carpeted with the stuff recently). Spring braises such as this are quick to assemble, and don’t require long cooking, either – with fresh, seasonal ingredients such as this, the less you do to them, the better they always taste.

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