Pan-Fry Peas with Cheese and Caraway Seeds

Serves 8

1.3kg fresh peas (shelled makes about 600g)

60g butter

2tsp grated lemon rind

2 tsp caraway seeds

1 small red onion, sliced finely

50g flat leaf parsley, coarsely chopped

40g grated parmesan (vegetarian versions are available)

Melt the butter in a pan. Add caraway seeds, lemon rind and onion. Cook until onion softens.

Add the peas and continue to cook, stirring occasionally until the peas are tender.

Stir in the parsley and transfer to plates, topping with the cheese.