50g pitted green olives the zest of ½ small lemon, plus 1½ tbsp juice 1 tsp English mustard 3 tbsp lemon-thyme leaves Preheat the oven to 180C/160C fan/Gas 4. In a saucepan, heat the oil over a medium heat, add the shallots and cook for five minutes. Add the garlic and cook for a further five minutes or so, until both start to turn golden, then add the peas, mix well and cook for five minutes more. Now add the wine and cook for four minutes to reduce the alcohol. Add two thirds of the stock, cover and cook for 30 minutes, adding more stock if the peas start to get too dry. Season.