PEA SAUCE

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As a cook, I find it extremely insulting when customers ask if the peas are fresh. Are these customers fresh cooks and distrustful of kitchens other than their own, or do they, I wonder wickedly, prefer tinned peas? When asked to nominate what I thought would be the most used canned food in Australia, I quickly, confidently and very incorrectly answered, tinned coconut milk.

It is so easy to tell fresh peas apart from frozen peas…fresh peas have many different sizes!

I’m not mad about reheating this sauce, and as I am a fan of ‘in advance’, I put it straight into a pre-heated thermos to use an hour or two later.

If you insist on reheating, the best way is to treat it like making a beurre blanc. It will set solid when cold. Put a bout 100g of water in a saucepan and whisk in the sauce a little at a time. Apart from the opportunity to split the sauce, it loses some of its vibrant green colour with reheating.

PUBLISHED 29 SEPTEMBER 2025 AO