Soil — How to Grow
Sow direct into well-prepared soil 5cm deep, 7cm apart in double rows with support netting between. Peas climb by tendrils and need something to grip — hazel sticks, netting, or a simple frame of bamboo and string. Keep the soil moist as pods form; drought causes small, starchy peas. Harvest when pods are plump and the peas have filled out but before they go hard. Pick every few days — leaving pods on the plant signals it to stop producing. Succession-sow every three weeks for a continuous harvest.
Space plants 8cm apart
Watch Out For
Varieties (3)
Regional Growing Guides
Uk
Sow
Mar, Apr, May, Jun
Harvest
Jun, Jul, Aug
Smoke — In the Kitchen
Peas are a classic British vegetable with a naturally sweet and fresh flavour that intensifies when cooked over fire. When placed directly on hot coals or a grill, their sugars caramelise, creating a nutty, slightly smoky taste that elevates them beyond the usual boiled or steamed preparation. The skins char lightly, adding texture and a subtle bitterness that balances the sweetness inside. This makes peas an excellent side for smoky meats or rich, fatty dishes where their brightness can cut through heaviness. In BBQ contexts, peas behave well when treated gently. Toss them in a little oil and seasoning before grilling to prevent sticking and to encourage even charring. Shelling fresh peas just before cooking preserves their vibrancy and sweetness. Alternatively, podded peas can be grilled whole for a rustic presentation, though they require a bit more attention to avoid overcooking. Peas also pair well with herbs like mint or parsley, which complement their fresh flavour and add a layer of complexity to fire-cooked dishes. When buying peas, look for pods that are bright green and firm with no signs of wilting or browning. Freshness is key as peas lose sweetness quickly after picking. Store them in a perforated bag in the fridge and use within a couple of days for the best taste and texture. For longer storage, peas can be blanched and frozen, though they will lose some of their fresh snap. Using seasonal, homegrown peas will always yield the best results, especially when cooking over fire where the quality of the ingredient shines through.
Prep
Fresh: pod and use raw or just warmed. Frozen: defrost and dry before cooking.
Cook
Toss in oil and season, then either: foil parcel over direct heat 5–6 minutes; or cast iron pan 3–4 minutes stirring often. Charred edges on individual peas add a nuttiness that makes them worth cooking.





