Anna Jones

This is what I make when I feel like eating something green and vibrant, but the green tide of spring hasn’t yet arrived. I use frozen peas and fava beans. (I double-pod mine, which I know takes ages, so there is no need to if you are in a hurry. To double-pod the frozen ones you’ll need to leave them in a bowl of boiling water for a few minutes before you can pop them out of their little pods.)

This all happens in half an hour in the pan. It’s also a great way to use up leftover, cooked root vegetables, which would make it even quicker. If you are vegan, skip the cheese and eggs and use 3 1/2 ounces/100 g of soaked cashews blended with 1/3 cup/100 ml of cold water in place of the yogurt. I make this for my family a lot, and it’s really good this way, too.