Pasta and pesto, broth and dumplings, pancakes and chutney: Ravinder Bhogal’s pea recipes

Pea and mung bean pancakes with fried eggs and coconut coriander chutney, pea broth with bread dumplings, and pasta with lemony pea pesto

My earliest memory of kitchen duties is sitting on a stool in our courtyard in Kenya with a sack of peas that was bigger than me. I spent hours coaxing them from their pods, munching as I went; the result was a red plastic bucket brimming with peas like gleaming green marbles. As with asparagus, they have a short season, so grab them while you can: throw them whole into salads, broths and curries, or grind them down and use their starchy goodness to make pestos, pancakes and fritters.