Christmas peas

Method

1. Put the butter in a bowl and mix in the herbs, peppercorns and salt.
2. Cut the peel from the top and bottom of the grapefruit, then sit it on a board and slice off the remaining peel. Cut out 2 segments, cutting inside each segment membrane (so any pith is left behind). Break the 2 segments into a few pieces, then gently stir them into the butter (keep the rest of the grapefruit for breakfast).

3. Cook the peas in salted boiling water for 2 minutes, then drain and add back to the pan with the butter. Cover with a lid and leave to melt for a minute, then stir well; the segments should break apart into individual little ‘pearls’, which pop when bitten into and release their sharp-sweet juice.

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