Cook the peas until soft in a large pan of water - they don't need soaking and will cook easily in about 45-60 minutes. It's advisable to change the water once during the cooking as the peas discolour it immensely.

When the peas are soft, add the spinach and cook on a low heat for a further 5-10 minutes. Season with salt, give the whole thing a mix and that's it!

Don't bother with putting this in a serving dish - unless you really have to - because it does lose something when you do. Serve straight from the saucepan - pick up a portion with a slotted spoon, allow water to drain and place in individual bowls. Each eater can squeeze fresh lemon juice and pour olive oil on their dish as desired.

Serve with fresh crusty bread, a few slices of raw onion and a bottle of good local wine - enjoy!

Here's a recipe my mother made and it's been a favourite of mine ever since. It's simple and fresh and excellent when eating in the garden on a wonderful summer's day. The following quantities should be OK for about two people with good appetites. You could also use it as part of a 'meze' (a selection of small foods) and I shall include other possible recipes for this in the near future.