Firstly, having them raw, slipped into summery salads, with soft goat's cheese, some chopped fresh mint and a few broad beans for company – maybe some torn little gem too.
Or try them crushed on bruschetta with feta and topped with spring onions, a good drizzle of olive oil and a squeeze of lemon juice.
Interestingly, the little pods have featured in our diets from as far back as 5000BC popping up everywhere from Egypt to India.
Our little tip for when you make a pea puree or soup: if you’re cooking ahead of time, cool it down as quickly as possible – it'll keep the peas as green as can be.
And in case you're stuck for ideas, check out our delicious pea recipes:
All the news as Duchess Kate's due date draws close...