I had been too greedy, so we had a lot of leftover peas. I sautéed a generous amount of coarsely chopped spring onions in butter and olive oil, until slightly caramilized (the chic word for browned or burnt) and softened. Added the peas with some salt and warmed them through and through.
P.'s mother used to add a little sugar to her peas. Absolutely unnecessary! In this recipe the sweetness of the peas is intensified by the spring onions.
Who needs gourmet dinners with a dish like this!