Yotam Ottolenghi’s peas and onions (side)

The natural sweetness of the peas and onions goes a long way to making this very simple dish, with very few ingredients, taste rather special.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the butter, two tablespoons of oil, the onions and three-quarters of a teaspoon of salt in a large saute pan on a medium heat, and cook for 16-18 minutes, stirring often, until soft and deeply golden. Transfer half the onions to a small bowl with the remaining two tablespoons of oil, stir and set aside.

Step 2

Add the peas, 350ml water and three-quarters of a teaspoon of salt to the onion pan and cook on a medium-high heat for another 14 minutes, until the peas are very soft – you can help them along a bit by crushing some of them with a potato masher.

Step 3

Stir in the chives, then transfer the pea mix to a large plate. Spoon the bowl of onions and oil haphazardly over the top and serve.