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That’s all I’m doing, is picking out the little green peas in the Bombay mix.”

There were oysters, salmon with Hollandaise sauce, beef, squab, duck, roast chicken, green peas, parsnip purée and Victoria pudding.

No green pea soup here; instead, vile CG black glop spews forth freely.

In a large pot, boil the pasta in salted water, and when it’s about halfway done, add the green vegetables: broccoli, snap peas, asparagus, frozen green peas.

I can’t resist stirring a touch of the fermented bean paste into a pan of sautéed green peas, for example, or whisking a spoonful into a dressing for roasted sweet potatoes.