The New Penguin Cookery Book

For 6 60g butter 4 tbs water 600g shelled peas 1 tsp sugar salt and freshly ground pepper 10 saffron threads, crushed 150ml double cream 2 tsp water ½ tsp flour 1 tbs chopped dill or chives Bring the butter and water to the boil. Put in the peas, sugar and season with salt and