Buttered peas and radishes from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 195) by Nigella Lawson

  • frozen petits pois
  • dry white vermouth
  • Show all ingredients...

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    Recipe appears toward the bottom of page 195. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Recipe appears toward the bottom of page 195. See recipe for variations.

  • peacheater on February 07, 2026

    This was very good! Used tarragon and mint. Did not thaw peas first. Vermouth makes this a tad sweet - might try a different alcohol next time. Or wine as suggested.

  • anya_sf on August 26, 2022

    I used scallions instead of garlic and parsley and dill for the herbs. Also added blanched snow peas and a fair amount of extra salt. This was an enjoyable, pretty side dish. My radishes weren't that flavorful though. And there is no need to thaw frozen petite peas first.

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