Put water, salt, the
potatoes (peeled and chopped) into a saucepan on a medium heat.
The amount of water to use
will need to be enough to cover the peas (that we will add later) and so
that there will be some water left over after 15 minutes cooking.
After 10 minutes, crush 3
pieces of potato, to thicken the water a bit, and add the peas, which we
leave to cook for five more minutes.
After the five extra
minutes, take the pan off the heat, stir and leave it to stand for a few
The bigger the peas are,
the more time they will nedd to cook for, which does affect the quality
of the overall dish. Dwarf peas are the ideal pea to use for this
In whichever case, make
sure that you don't overcook the peas and lose their bright green