Cook slowly until soft, but not brown, then add the peas and

Next add the peas and chicken stock and bring to a simmer.

Then add the peas and coriander, and, if you like, the olives.

Stir and boil ten minutes, add the peas, drained, and serve.

Cook until the mixture thickens and then add the peas purée, salt, and pepper.

Stir till it thickens and add the peas themselves, and any extra seasoning required.

Just before the prawns are ready, add the peas.

When all is quite tender add the peas and asparagus points, freshly cooked; serve with croutons.

Just add the peas when you are reheating.

Then add the peas and the seasoning.

After 30 seconds or so, add the peas and carrots and cook until defrosted and almost cooked through.

Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste.

With the water still boiling, add the peas and blanch them for three minutes before draining and refreshing in ice water.

When you are ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.

When foaming, add the peas and broad beans and a little water (or Champagne if you have a bottle lying around).

Add the peas to the reduced liquid and cook gently for 2 minutes.