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
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