Green Peas with Mint

A one-line variation that assumes you have just read the recipe above it — the peas are already cooked and dressed in butter, and this only adds mint at the last moment.

• The missing quantity"The same quantity of fresh peas" refers back to whatever pea recipe preceded it, which is not reproduced here. Failing that, work from about 2 lb of peas in the pod, or roughly 2 cups shelled, which serves four.
• What "in the pan" meansThe phrasing implies the peas are already cooked and in the pan at the point the mint is added, rather than the mint going into the cooking water; the preceding recipe would have set out the method.
• One minute is the whole pointMint held over heat longer than a minute turns dull and grassy and loses its top notes. Toss just long enough to coat the peas and warm the leaves through, then plate immediately.
• Fresh mint onlyDried mint behaves nothing like fresh here — it is dusty and medicinal in this application. Spearmint is the traditional choice; peppermint is too aggressive.
• Chop it fine and lateCut mint darkens at the edges soon after being bruised. Chop it while the peas are draining, not well in advance.
• Frozen peasPetits pois from the freezer are usually sweeter than supermarket fresh peas, which convert sugar to starch after picking. Heat them through in butter for two or three minutes, then add the mint.
• SeasoningThe original gives none. Salt in the cooking water and a little pepper at the end; a squeeze of lemon is not in the original but does no harm.