Even though skies have been grey, summer is threatening to return to us in the Vendee. The one thing that retains a vibrant green colour is the swimming pool and, as it takes up a great deal of my time returning it to a translucent blue, green is often on my mind. The continual worrying and treating of a pool is reminiscent of an adolescent inspecting their spots and eruptions in a mirror, then endlessly treating and disguising them for a particular event in the full knowledge that they will be back, and at a worse or more embarrassing time. The upside of this verdant mind set is that it coincides with the colour of so many delicious summer tastes, in this particular case peas, broad beans and mint. The dish also included goat cheese, which I changed to a blue St Agur as I had no goat cheese. I think it is probably better than goat cheese, but who knows —- and the lemon and parmesan work their normal magic. On talking about the recipe to my son, Sam, he felt that the addition of some chopped chillies would have been a big improvement, and I’m with him on that.