• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

chargrilled peas with rosemary and soy

5 July 2021 by Dominic Franks

rosemary charred peas

Like edamame beans, these chargrilled peas with rosemary and soy are divinely delicious and ridiculously more-ish. You literally can’t stop popping them.  I think it’s the combination of salty soy, fragrant rosemary and the sweet sweet peas that make them so heavenly. Just like edamame you eat these whole by sliding them out of your mouth between your teeth and discarding the pods (although The Viking just munched down on the pods too because why not?  They’re nice and tender and wonderfully charred!)

rosemary charred peas

the perfect season for peas

It is precisely pea season in the UK so if you can get your hands on some freshly picked peas in their pods then you’re winning.

the rocket store – Boscastle

These chargrilled peas with rosemary and soy are inspired by the INCREDIBLE peas we ate at the wonderful Rocket Store restaurant in Boscastle in Cornwall last week.  Wow, what an amazing menu and such a lovely team of people working there.  It was by far the best meal we ate all week.

  • 500g peas in the pod
  • 2 tablespoons soy sauce
  • 1 tablespoons white wine vinegar
  • ½-1 tablespoons chilli oil, to taste
  • 1 teaspoon clear honey
  • 1 teaspoon sesame seeds, toasted

Put a griddle pan on a high heat. (Or fire up the BBQ)

In a large bowl add the sesame oil, soy sauce, vinegar, chilli oil and honey and mix well.

Add the whole pea pods to the bowl and massage into the pods. Set them aside for at least 30 mins.

Place them on the hot griddle (you may need to do this in batches) and cook for 10-12 minutes, turning occasionally, until the pods are slightly blackened and the peas inside are tender.

Serve with a dipping sauce made from the same ingredients.

When the pods are all nicely charred, serve them with the sauce: dip each pod in the sauce, pop in your mouth, slide out the peas with your teeth and discard the pod.

rosemary charred peas

Try here for some more of my fabulous pea recipes.

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Everything else, Vegetarian Tagged With: barbecue, bbq, chargrilled vegetables, peas, soy sauce, summer food, vegetarian

Previous Post: « watercress kimchi fried rice
Next Post: banana, rum and fudge ice cream »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Nic | Nic's Adventures & Bakes says

    21 July 2021 at 10:34 am

    Thanks for sharing, these peas look a lovely side dish 🙂

    • Dominic Franks says

      21 July 2021 at 10:50 am

      Thanks, they really are fab… good as a starter or canapé too!

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital