Serves 4 as a side dish

Mint and peas are a great match, to which I add chilli and coconut for a veggie curry.

Ingredients
500g fresh peas in their pod, shelled
1 red chilli, split lengthways
Half a small onion, very finely sliced
1 tbs fresh mint, chopped (or ½ tsp dried mint)
Half a tin of coconut milk
Squeeze of lemon juice
Salt

Equipment
Chopping board
Sharp knife
Saucepan
1 ring stove

Method
Gently cook the peas, chilli and onion in the coconut milk for a few minutes until the peas are cooked and the onions softened. Add the mint, lemon and salt to taste.