This is a quick and easy side dish to serve as part of a spread. Feel free to swap out the peas in their pods for sugar snaps or runner beans, treating them in much the same way.
4 as a starter or side
1 large lemon; ½ cut into 5 x ½ cm rounds, the rest juiced to get 2 tsp
1 garlic clove, peeled and finely chopped
1 tsp white miso
20g parmesan, finely grated, plus 2 tbsp extra to serve
3½ tbsp olive oil
320g peas in their pods
10g basil leaves, picked or torn if they’re larger
Flaked sea salt and black pepper
1. Heat a large frying pan over a high heat. Remove any pips from the lemon rounds then, when ready, add them to the pan and cook for about 90 seconds on each side, until lightly charred. Set the pan aside and finely chop the lemon rounds. Transfer to a large bowl and stir in the lemon juice, garlic, miso, parmesan, 3 tablespoons of oil, ½ teaspoon flaked salt and a very generous grind of black pepper.
2. Return the pan to a high heat. Toss the peas in their pods in a medium bowl with the remaining 1½ teaspoons oil and add half of these to the hot pan. Charr for about 3 minutes, tossing once or twice, until nicely blackened in places. Transfer the hot peas to the bowl with the dressing and toss to coat. Continue in the same way with the remaining half. Stir the basil and then transfer to a plate. Sprinkle over the extra parmesan and then finish with another good grind of pepper.