Chargrilled whole peas with sesame chilli sprinkle

In a bowl, toss the pea pods with the salt and oil and set a griddle pan over a medium-high heat to start warming up (or use a grilling basket over the barbecue).

For the sprinkle, heat the oil in a frying pan over a medium-low heat, then cook the garlic slices for 2-3 minutes, stirring, until golden. Add the sesame seeds, cook for another 2 minutes, then remove from the heat and stir in the pul biber (or chilli flakes), cumin seeds and salt.

Put the pods on the hot griddle pan and char them on both sides for a total of 5-6 minutes. Transfer to the frying pan with the sprinkle and toss once or twice, then serve. To eat, put the whole pods carefully in your mouth and pop out the peas, discarding the pod as you do with edamame. If you have early-season peas, go ahead and chew into the pods; when they’re young, these are delicious too.