Fresh British peas will be in our stores from this weekend onwards, kicking off this summer’s British bean and pea season. Now that nights are lighter and there is a promise of a long hot summer, it’s time to cook dishes that get you in the mood for sunshine. Peas are also good source of vitamin A, vitamin C, folate, thiamine (B1), iron and phosphorus. Why not get podding and try these tasty pea recipes?

Pea, Smoked Salmon and Dill Tart - Serves 4

• 1 pack ready-rolled puff pastry
• 250g mascarpone cheese
• 2 tablespoons finely chopped dill
• Juice of ½ a lemon
• Salt and freshly ground black pepper to taste
• 200g pack of smoked salmon trimmings
• 100g cooked peas (approx 200g unshelled)

Preheat the oven to 220°C/gas mark 6 Unroll the puff pastry and cut down the length into 2 pieces. Lightly score a line 1 cm round the edge of each piece. Mix the mascarpone with the dill and lemon juice and season well with salt and pepper. Spread over the pastry, taking care to keep the mixture within the scored edge. Cut the smoked salmon into ribbons and arrange with the peas over the top of the herby mascarpone, pushing them lightly into cheese. It doesn’t want to look too regimented, more of an artful scattering. Bake in the oven for about 15-20 minute until the pastry is crisp and golden. Sprinkle with a little extra dill and cut into slices. Serve with some peppery leaves like rocket or watercress.

Pea, Cream Cheese and Tomato Dip

• 200g podded peas
• 150g soft cream cheese with garlic and herbs (or plain, if preferred)
• 50g sun-dried tomatoes in oil, drained and roughly chopped
• 1 tablespoon chopped fresh chives (optional)
• Salt and pepper
• Raw vegetable sticks and/or corn tortilla chips, to serve

Cook the peas in a pan of boiling water for about 4-5 minutes until tender. Drain and rinse under cold water. Put the peas, cream cheese and sun-dried tomatoes into a food processor. Whizz until you have a thick and creamy mixture. Transfer the dip to a bowl and stir in the chives (if using) and some seasoning, to taste. Serve the dip with raw vegetable sticks, such as carrot, celery, cucumber or peppers, or with corn tortilla chips.

Scrambled Eggs with Serrano Ham, Peas and Mint, served on Sourdough Toast - Serves 4

• 200g shelled peas (approx 400g unshelled)
• 2 cloves garlic, crushed
• 4 tablespoons olive oil
• 2 tablespoons finely chopped mint
• 8 slices sourdough or ciabatta
• 8 eggs
• 85g Serrano ham, torn into strips (Parma ham is fine too)
• Salt and freshly ground black pepper

Cook the peas in boiling salted water for 3-4 minutes until just tender, drain and set aside. In a heavy bottomed saucepan gently fry the garlic in the olive oil for one minute, taking care not to burn it. Add the cooked peas and the chopped mint and season well with salt and pepper. Toast the sourdough, butter it and keep warm on serving plates. Scramble the eggs until not quite set. Be careful not to overcook the egg as it will continue to cook when it is off the heat. Take off the heat and add the Serrano ham, cooked peas, garlic and mint and stir briefly to mix through the egg. Spoon the egg over the toast, garnish with a little extra mint, and eat immediately.