French-Style

1. Melt some butter in a pan without letting it colour;
2. add the peas, some little pearl onions, two young heads of lettuce and a bouquet garni; season with salt and pepper;
3. add a few spoonfuls of water; cover and let cook for a few minutes until the liquid has evaporated and the vegetables are cooked;
4. add a generous knob of butter and serve.

Rustic-Style

1. Cut an onion in half lengthwise; cut each half into thin slices; cut a few slices of bacon into small pieces;
2. in a skillet, fry the bacon and onions;
3. add the peas; sauté for a few minutes; season with salt and pepper.

English-Style

Cook the peas in boiling water with fresh mint; drain and serve with a knob of butter.

Polish-Style

1. Cook equal quantities of peas and carrot rounds in boiling water;
2. once the water has evaporated, add a knob of butter and a drizzle of cream; heat through without boiling.

Basque-Style

Cook the peas in a covered casserole with goose fat or lard, seeded tomatoes, sweet peppers and diced raw ham.

Norman-Style

• Cook the peas French-style;
• combine an egg yolk with 250 ml (1 cup) crème fraîche;
• pour over the peas and let thicken over low heat

Portuguese-Style

1. In a large saucepan, sauté an onion and a clove of garlic in 1 tbsp. olive oil with a bay leaf;
2. add the peas and 100 g (3 1/2 oz.) each of chouriço (sausage) and smoked ham; season with salt and pepper;
3. pour a little water over top; cover the pot and cook for a few minutes;
4. break an egg into the dish, stirring it in over low heat;
5. serve, if desired, with poached eggs and a sprinkling of fresh cilantro

American-Style

1. In a skillet, sauté an onion in butter until it turns translucent;
2. add the peas and 1 tsp. sugar; cook gently and serve

Hunter-Style

1. Cook the peas French-style without the heads of lettuce;
2. add some sliced mushrooms that have been sautéed in butter - and some cooked bacon pieces if desired