Peas offerings: with fried cod, pork belly, crab rice and goat’s cheese toasts
The Guardian -

The Basques work wonders with fresh peas: try them with fried cod, fino and jamón, pork belly with fried eggs, goat’s cheese toasts or in crab and pea riceAs with any proud Basque, peas have played a huge part in my culinary education – they even feature in one of my earliest kitchen memories, of five-year-old me podding peas with my mother. In fact, I’d go so far as to say that peas are one of the most important ingredients in our cooking tradition, and we happily eat them for breakfast,...

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