The fact that I have opinions on all possible matters of style, food, drink and such, often makes people believe that I’m a snob. This is not true (although I’m sure all snobs say that) – I’m just annoying, not a snob. Many of my tastes are decidedly low-brow and even if they aren’t, I’m extremely far away from thinking that my preferences are in any way superior to others’.

There is one noticeable exception, however, where I hold entirely inflexible views and firmly believe that my way of doing things is the right way. It concerns peas. Namely, I am completely certain that if you want to eat raw peas, the peas have to come straight from the garden. If possible, you should sit right next to the growing plants, pick a pod, open it, and EAT THE PEAS IMMEDIATELY.

This is what I used to do as a child in my grandmother’s garden and still do every summer. If you’ve never had a chance to try this, you have no idea how peas really taste (they taste like juicy pearls full of sweet, green freshness). The flavour starts to deteriorate as soon as the pods are picked and I swear it gets staler by the minute. Even if you buy peas from the farmers’ market, by the time you get them, the damage is already done. You must also be careful not to let peas get too old on the vine – they’ll become dry and starchy as they mature.

If the cruelty of the world is preventing you from eating peas straight from the vegetable patch, the next best thing is frozen peas. For any dish that requires blanched or otherwise warmed peas, frozen ones are completely adequate. I think after asparagus, peas are the best vegetables for risotto. They make a lovely minty pesto and a great addition to many Asian dishes – they work everywhere where the recipe calls for mangetout. You can also turn them into a silky bright green soup or fry them with smoky bacon for a great snack.

But nothing, nothing compares to the real raw thing. Any claim to the contrary is clearly the result of inferior pea-knowledge and insufficiently refined taste in peas.