Cook the peas in boiling salted water until tender. Do the same with the beans. Drain. If the beans aren't young, slip off the skins so the lovely emerald colour is revealed.
Heat the oil in a frying pan and fry the chorizo until golden. Add the peas and beans and heat through. Season, add the lemon juice and put into a warm, broad, shallow bowl. Add the mint and serve.
Adding the above to a sauté of rabbit or chicken. Brown seasoned bone-in chicken thighs or rabbit joints, add 500ml (18fl oz) chicken stock and cook until tender and cooked through (about 40 minutes). Remove the meat and reduce the cooking liquid by half. Make the above dish and add it to the liquid with the meat, heat through and serve.
Peas and beans with dill Cook beans and peas until tender then add a slosh of double cream, a squeeze of lemon juice, chopped dill and a smidgen of Dijon mustard, if you like. Beautiful with salmon, trout, roast lamb or chicken.
French peas with lettuce Sauté shredded lettuce - I like slightly bitter, milky baby Gems - and chopped spring onions in abundant butter until just soft, then throw in cooked peas, salt and pepper. Toss. Add mint, parsley or chervil.
Raw broad beans with cured ham or cheese Serve young, raw beans with Parma, Serrano or even an expensive Iberico ham (worthwhile a couple of times a year when beans are in their prime). The young, green freshness of broad beans goes exceptionally well with sweet, salty pork. Slices of hard goat's or sheep's cheese are also good accompaniments.
Toasts with crushed broad beans Roughly mash cooked broad beans (slip off the skins first) with plenty of extra virgin olive oil, salt and pepper and a bit of lemon juice. Add chopped dill, parsley, mint or chervil.
Pile on bits of toasted ciabatta, baguette or sourdough bread and top with shaved Parmesan or hard goats' cheese. Alternatively top with cooked white crab meat or prawns. Great for a lunch or an informal starter.
Food from Plenty by Diane Henry and Jonathan Lovekin, published by Mitchell Beazley: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant. Order the book online.
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