Pea Shoots
Monday 7th July 2008 by Tom Aikens
 At 26, Tom Aikens was the youngest recipient of two Michelin stars; today he is one of the most exciting chefs working in the UK. In 2003 he opened Tom Aikens Restaurant  and in 2006 Tom’s Kitchen (both in Chelsea).
Tom’s first cookbook, Tom Aikens: Cooking is hugely popular and he is currently working on his second book. Watch this space...
This fortnight’s Food For Thought: Pea Shoots
I’ve been using pea shoots for the last 7-8 years in spring and summer salads or with poached and grilled fish. We use them in all the restaurants in particular Toms Place where we’ve been doing a whole host of lovely summer fish salads.
Garden peas take the whole summer to grow whereas Pea Shoots are harvested after just 2-4 weeks (depending on the weather conditions of course). The leaves are tender, young and literally bursting with the distinctive pea flavour.
Packed with vitamins A1, C2 and folic acid 3, they have at last been cultivated for shoppers.
Pea shoots are very versatile and effortlessly add pizzazz to many a dish – have a play or try the following:
 Pea shoot and baby leaf salad with fresh goats cheese - the sweetness of the pea shoots complements the flavour of goats cheese extremely well
As a garnish on pea soup, risotto or pasta – or add them fresh into any of the above at the last minute of cooking so they wilt lightly
As a healthy and delicious snack for little ones – and they're especially fun if they're grown at home from scratch (just about any organic garden pea seeds will do the job)
Other seasonal ingredients to look out for:
Gooseberries
Courgettes and their flowers
Charlotte potatoes
Wet garlic
Fresh almonds
Mousseron mushrooms
And Tom’s final word this fortnight: Broad beans are another delicious bean that’s in season. They go extremely well with bacon and pancetta in a salad, in a risotto or with parsley and a white sauce over a gammon joint.
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