Nothing gives provincial French quite like Petits pois à la Française. It is a celebration of flavour, and of course peas. This dish is such a crowd pleaser. Using one pan, with no special equipment needed, and it is super quick to make, French peas is the perfect side for Easter and spring time cooking, but it’s also great to cook it year round, for Christmas or Thanksgiving.

Move over sad, over boiled peas. It's recipes like this that show a simple way to treat such a humble and everyday ingredient, like peas, to a level of flavour that you would never expect. I love classic cooking, and putting a little twist on dishes like this. But there's a reason why they have become classics in the first place, it's because they're awesome. Next time you do a roast, or get asked to make a side dish. Make this.

I love to make this whenever I’m making a Sunday roast chicken but it also pairs really well with lamb, fish. Happiness on a plate.

Why you’ll love about this recipe:

It’s so flavour packed, you may never make peas any other way again It’s a one pan side dish that’s so easy to make It comes together in only 20 minutes It goes with pretty much every roast meat dish

What is Petits pois à la Français

Petits pois à la Française, is a classic French dish, meaning ‘Little peas, the French way’. Peas, sauteed/braised in chicken stock rather than boiled in water. Traditionally it also includes bacon, onions and also includes braised lettuce, a supremely underrated thing to eat, it’s amazing. Typically, pearl onions are used but I have subbed for leek. I love the sweeter, more delicate flavour that leek brings to this kind of cooking.

Can you use frozen peas for Petits Pois Peas?

Yes! Traditionally, fresh peas are used, and this dish is perfect if you have an abundance of peas in spring or summer. However this recipe uses frozen peas, because sometimes it is difficult to get your hands on fresh, and frozen is a delicious option, and much more accessible. I don’t recommend canned peas.

Storage and reheating:

Store in the fridge, in an airtight container for up to 3 days. Reheat over the stove top in a saucepan, or in the microwave.

Other variations to try:

Some versions of this dish also use carrot, which makes for an even more substantial dish. You can also add fresh herbs to a little more freshness, a splash of white wine, or try adding a little dollop of cream to make it even more luxurious.

Cooking tips:

- Rinse and slice leek: Leeks can sometimes have dirt that collects in between the layers, so you want to rinse them first before cooking. Cut off the dark green tops (they’re tough but great for stock) and the root end. Cut the leek lengthwise in half, then run the halves under running water to rinse off any dirt that has gathered at the top. Then slice into thin strips.

- Brown the bacon: You want some good colour / caramelisation on the bacon before adding the leeks.

- Soften the leeks and garlic: Cook these to a softened level, you don’t want them browning (If they do brown a little it’s ok. Nobody’s gonna die).

- Simmer everything together: I like to do a quick simmer (about 2-3 minutes) so that the peas are perfectly cooked, and the lettuce is just wilted.

- How to make perfectly cooked peas: It’s easy to overcook peas, when they do they become hardened and shrivelled. But perfectly cooked peas are tender and almost burst in your mouth when you bite them. Shelled fresh peas may take another minute or so to cook. Taste one after three mins to check doneness.

What to serve with Petit Pois (French Peas):

‘Pigeon aux petits pois’ is a classic way to serve french peas (also made famous by Picasso's cubism phase). But if you struggle to find pigeon in your area I highly recommend serving with Chicken. My Sunday roast chicken goes perfectly with Petits Poise A La Francaise and will not disappoint. Or my Red wine roast lamb is really well suited and a perfect combo for Easter, along with (these roast potatoes) yum!

More vegetable side dish recipes:

If delicious side dishes are what you're craving, my roast carrots with whipped feta, Duck fat Hasselback potatoes, braised fennel, Truffle Potato Gratinor classic roast potatoes recipe are all favourites worthy of an Easter or Christmas table.